Southwestern Casserole

1 tbl. canola oil
2 boneless/skinless chicken breasts - cubed
1 tbl. cumin
1 tsp. coriander
1 tsp. chili powder
1 tbl. hot salt (seasoned, spicy salt)
1/2 red onion - sliced
1 orange bell pepper - diced
1 can black beans - drained and rinsed
1 can cream of chicken soup
1/2 can milk
1/2 "round" of Queso Fresco - diced
tortilla chips

Heat oil in heavy skillet. Season chicken with dry seasonings and saute until cooked thru. Remove chicken and cook onions and peppers until soft (you may need to add a little olive oil to do this). Mix chicken, cooked veggies, and remaining ingredients (minus chips) in a large bowl. Queso Fresco is a fresh, salty (and expensive) Mexican cheese. Beware: it has a short shelf life, and there really isn't a decent substitute for it. Line casserole with crushed up tortilla chips. Poor chicken mixture over top, cover, and bake at 350 for at least 30 mins, or until bubbly. This is kind of a salty dish: hot salt, chips, Queso. You won't need to add extra!