Black bean chili and tortillas

This variation of that famous Tex-Mex "bowl of red" has a rich texture of flavors that never fails to please.

1 pound boneless, skinless chicken breasts

2 15-ounce cans black beans

1 10-16 ounce package frozen corn

2 15-ounce cans diced tomatoes without salt

2 cups chicken broth (nonfat recommended)

3 dried chipotle peppers

6 sprigs fresh cilantro

1 medium onion, chopped

1 tablespoon cumin seeds

1 cup finely grated, blended Monterey Jack and cheddar cheese

Cooking oil spray or 1/4 cup olive oil or vegetable oil

Adobo seasoning

Salt and pepper

Butter or margarine

Place chipotle peppers in 1 cup water in a small saucepan. Cover and bring to boil, then turn off burner and allow peppers to continue soaking in covered pan. Rinse and drain chicken breasts. Cut into 1/2-inch wide strips. Place chicken pieces in a bowl and sprinkle amply with Adobo seasoning. Set aside. Thoroughly rinse cilantro sprigs and pat dry. Set two sprigs aside. Chop remaining four sprigs and set aside. Heat oil in 10-inch or larger skillet over medium heat. Add chicken and cook about 10 minutes, stirring frequently.

Meanwhile, place beans and chicken broth in a 5-quart saucepan. Bring to boil, then reduce heat and simmer uncovered. Add the beans and broth, the chicken, one can of tomatoes, corn, cumin seeds and chopped cilantro. Drain "broth" from small saucepan into the chili, then chop and add chipotle peppers. Cover and cook over medium-low heat, stirring occasionally, for 15 minutes. Add salt and pepper for additional flavor.

Wrap tortillas in foil and warm in oven at 450 degrees for several minutes. Keep warm.

Rinse, pat dry and chop remaining cilantro. When chili is fully heated, spoon into serving-sized bowls. In center of bowl add two or three tablespoons of diced tomatoes. Sprinkle grated cheese and cilantro on top.

Serve chili with tortillas and butter and iced tea.