Black Bean and Chicken Chilaquiles

Ingredients:

1 thinly sliced onion
5 garlic cloves, minced
1 lb chicken breast
spices (chile powder, smoked paprika, cinnamon, allspice, cumin)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chicken broth
1 can El Pato Salsa de Chile Fresco
3 taco shells, broken into pieces
1/3 cup shredded queso blanco


Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook until almonst done. Stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer until mixture has thickened, stirring occasionally.

Turn off heat and sprinkle with cheese. Just before serving stir in the tortilla pieces so they don't get too soggy.