Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Remove chicken from skillet.
Reduce heat to medium. Add onion and green pepper to skillet and cook until vegetables are tender-crisp, stirring occasionally.
Stir soup, tomato paste and chile pepper in skillet and heat to a boil. Return chicken to skillet. Stir in beans. Reduce heat to low. Cook until chicken is cooked through. Serve chicken mixture over rice.
Ingredient Note: We develop our recipes using a 4-5 oz. skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Easy Substitution: You can substitute 1 tsp. chili powder for the1/2 tsp. ground chipotle chili pepper.
Serving Suggestion: The chicken mixture is also delicious served wrapped in flour tortillas.
Per Serving: 425 calories;8.2 g fat;
49.2 g carbohydrates;
37.3 g protein;
76 mg cholesterol;
756 mg sodium.