½ tsp salt
½ cup chicken broth
1 jar (8 oz) green taco sauce
1 can (15 to 16 oz) cannellini beans, drained and rinsed
1 can (15.25 oz) whole kernel corn, drained
4 cloves garlic, finely chopped
½ red bell pepper, chopped
1 onion, chopped
3 chicken breasts, cut in small cubes
Jo Cooks
I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.
http://www.jocooks.com/
Easy Chicken Salad Sandwiches
Italian Meatballs with Marinara Sauce
Copycat Red Lobster Cheddar Bay Biscuits
Cherry Rolls