---

Answers: Was wondering if this sounds right...

1/2 thaw boneless, skinless chicken breasts. (is firm without being hard.)
Thinly slice and saute with onion, celery, garlic, salt and pepper until almost done.

Add 1/2 can each drained corn and black beans. Add a can of diced tomatoes and taco seasoning.

Cook until reduced. Serve on a bed of crushed tortilla chips, top with cheese and sour cream.

Remember, nothing very hot or spicy. Just a lot of flavor.

Anything else that I might have not thought of adding? or changes to make it better?

---

Don't forget Cumin...gives that Tex mex flavor without the heat. Cumin is a must.

---

I personally dislike celery, so I would likely leave it out of this dish. The rest of the ingredients sound pretty good, though. I would probably use chili beans instead of black beans for additional flavor, and would add some oregano, cumin, and cayenne pepper (or red chile flakes) to kick it up a little.

It also sounds like this recipe could be served on top of rice to change it up, or to use up leftovers (if there are any). :)

---

Sounds great. I would add some sliced black olives.

---

no celery

---

I would toss some fresh cilantro in there when it's done. It adds a really great fresh flavor!

---

I'd leave out the celery but add green peppers and maybe green chilies. It sounds a lot like the Santa Fe chicken soup on www.all-about-meat.com but you've cooked it down and made it not so spicy. I used enchilada packets instead of taco, and fajita packets work well too.

---

Omit the taco seasoning(too much salt in the mix). Add some On the Border medium salsa instead.You can still add the toms.

---

you can cook up the corn and beans with an onion and let it almost carmelize, also throwing in red and orange pepper could be good.

---

---

---