12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1 teaspoon chili powder
2 cloves garlic, minced
1 tablespoon vegetable oil
2 14 ounce cans low-sodium chicken broth
1 15 ounce can black beans, rinsed
1 cup frozen corn
1 cup dried pipette or elbow macaroni
1 14 ounce can Mexican-style stewed tomatoes, cut up
1. In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.
2. Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.
3. Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.