Preparation

• Heat the olive oil in a large skillet over medium heat.
• Add chopped onion and sauté until translucent, about 3-4 minutes.
• Stir in the minced garlic and cook for another minute, being careful not to burn it.
• Add the diced bell pepper and cook for about 3-5 minutes until it starts to soften.
• Place the chicken breasts in the skillet and season with salt, pepper, taco seasoning, cumin, and chili powder if using. Cook for 5-7 minutes until the chicken is browned on the outside.
• Pour in the diced tomatoes with their juices and chicken broth. Bring the mixture to a simmer.
• Reduce the heat to low and cover the skillet. Let it simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
• Remove the chicken breasts from the skillet and let them rest for a few minutes before slicing them into strips.
• Stir the heavy cream, corn, and black beans into the skillet mixture. Allow it to simmer for about 5 more minutes, giving it time to thicken slightly.
• Return the sliced chicken to the skillet, mixing it well with the creamy sauce. Add lime juice and adjust seasoning if necessary.
• Sprinkle freshly chopped cilantro and shredded cheese on top, allowing the cheese to melt before serving.