For a change in routine, substitute green salsa for red in this easy Mexican-inspired meal.
In a covered large nonstick skillet, cook potatoes in a small amount of boiling water, about 10 minutes, or until tender, stirring occasionally. Drain and set potatoes aside.
In the same skillet, cook chicken in hot oil over medium heat for 2 minutes. Add pepper strips; cook 2 minutes more. Add cooked potato, corn, black beans and salsa. Stir gently to combine, then cook, covered, for about 10 minutes, stirring occasionally. If you like, serve with sour cream and/or cilantro.
For a lower-sodium version of this dish, use low-sodium canned vegetables and cook the potatoes in unsalted water.