Acapulco Chicken

• 2 thawed boneless, skinless chicken breasts, cut into bite size chunks
• 1/2 medium onion, cut into wedges
• 1/2 green bell pepper, sliced into wedges
• 1 can Campbell's Creamy Chicken Verde soup
• 1 tesp garlic salt

Heat 2 Tbsp olive oil over medium in non-stick skillet. Saute chicken with garlic salt until a little more than half way done, add onion and peppers. Continue to saute until chicken is cooked through and veggies are soft (but do not overcook veggies).

Turn heat to low, add soup and combine well. It should thicken almost immediately. You want it to be fairly thick, but if you like, you can add a few Tbsp of water to thin it out a little.

Serve with warmed tortillas, Mexican rice, and black beans (if you want to).

This is a tribute to one of my favorite Mexican places in Indianapolis, El Rodeo. I would often have lunch there with my friends from work. Tuesday is Acapulco day, which we ordered without fail.