Servings: 8

Ingredients:

1 can petite diced tomatoes, 15 ounces (if you want more kick swap this out for a 15 ounce can of Rotel Tomatoes)

1 bag frozen corn, 15 ounces

1 can Black Beans, rinsed and drained,  15 ounces

1 can Pinto Beans, rinsed and drained, 15 ounces

1 can Cream of Chicken Soup 10 ¾ ounce

1 can Chicken, I don't drain mine, I put in the broth) 12 ounces

1 can Green Enchilada Sauce 10 ounces

1 can Chicken Broth 15 ounces

1 Packet of Old El Paso Taco Seasoning

Optional Toppings:

Green Onions

Grated Mexican Cheese

Sliced Olives 

Diced Avocado 

Sour Cream

Tortilla Strips

Lime Wedges

In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and taco seasoning.

Bring to a boil and reduce to a simmer over medium heat. Let simmer for 5 minutes and serve with desired toppings.

You can also put this in the slow cooker for a couple of hours on low

Ingredients

6 cups Panko Crumbs, you can substitute cornflake crumbs or bread crumbs, but nothing beats the crunch of Panko in my opinion
1/3 cup grated parmesan cheese
1 teaspoons paprika,  smoked paprika is best
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 large eggs, beaten
3 tablespoons Frank's Red Hot Sauce, there are so many other hot sauces out there you just can't beat  Frank's 
2 pounds chicken, I prefer boneless breasts, some people like thighs

HOT HONEY:

There are options here.  Go slow, taste and if you need more heat add it.  It's much easier to add heat than it is to take it away.

1/2 cup honey
2-3 tablespoons Frank's Red Hot Sauce
1-3 teaspoons cayenne pepper, go easy with this it gets hot really fast
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1 teaspoon onion powder

Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper.

In a food processor, combine the crumbs, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse this mixture until you have the desired crumb consistency

Beat the eggs in a bowl, take a deep breath and add the hot sauce and chicken, and toss well to coat.

Dredge the chicken through the crumbs, I prefer doing this in a plastic zip lock bag so you get everything coated.. Place on the prepared baking sheet. You can do a double dip if you want more coating, just repeat the process,  dip the chicken back through the eggs, then the crumbs.  You may need more crumbs if you double dip.  Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until chicken is crisp and reads an internal degrees of 160 with a probe thermometer.

While the chicken is baking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

Taste once, taste twice, and taste once again for preferred heat.

Drizzle the warm sauce over the chicken.   If it cools and gets thick before you drizzle, just warm a bit.