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1 teaspoon olive oil
16 ounces Soules Kitchen Oven Roasted Diced Chicken, refrigerated
2 tablespoons sour cream
2 tablespoons mayonnaise
2 limes, juiced
2 teaspoons taco seasoning
1 (14.5=ounce) can fire-roasted corn kernels, drained
1/2 small red onion, chopped, or 1/2 cup packaged chopped red onions
1/2 cup chopped fresh cilantro
1 large red bell pepper, chopped, or 1 cup packed chopped bell peppers
1/2 cup crumbled queso fresco
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally until fully heated through, about 4 to 6 minutes.
Whisk sour cream, mayonnaise, lime juice and taco seasoning together in a large bowl until combined. Fold in cooked chicken, corn, red onion, cilantro, bell peppers, and queso fresco until combined.
Serve and enjoy
Tip: Packaged chopped red onions and bell peppers can usually be found in the condiments aisle of your local grocer.
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