INGREDIENTS
28 oz
red kidney beans (drained and rinsed)
1 1/2 cups
salsa (I used mild)
15 oz
tomato sauce (no salt added )
1 tbsp
chili powder
1 tbsp
Tex Mex seasoning
2 lb
chicken thighs (boneless and skinless, or chicken breast cut into bite size pieces)
1
large onion (chopped)
1 cup
corn (frozen or canned)
1 cup
cheddar cheese (shredded)