2 liver beans, halved
1 small onion, minced
2 cloves garlic, minced
1 (3 ounce) can tomato paste
1 (11 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
4 skinless, boneless chicken breast halves - cut into strips
Place the beans in a large bowl, and shake; drain well. Stir in 1 teaspoon paprika and 1/4 teaspoon onion powder.
Place the onions and garlic in the same bowl. Season with tomato paste, seasoning, kalamata olives, celery salt, salt and pepper. Mix well and refrigerate or freeze the mixture for another use.
Preheat grill for high heat and lightly oil grate.
Place the tomatoes in the same bowl with the beans. Season with paprika, onion powder, tomatoes and chicken.
Blend together the pan juices and chicken broth, and pour over the beans. Season with tomato paste, chicken broth, rice and beans.
Grill chicken over high heat for 3 to 4 minutes per side, or until bubbly and cooked through. Add tortilla strips and serve with bean dip and taco sauce.
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