Christina's Salsa Skillet

1 green bell pepper, cut into julienne strips
1 red bell pepper, julienned
2 C potatoes, cubed and cooked
1 1/2 C chicken, cubed and cooked
1 15 oz can whole kernal corn, drained
1 15 oz can black beans, rinsed and drained
1 16 oz jar salsa

In large skillet, cook pepper strips in 1 TBSP cooking oil for 2 minutes. Add remainder of ingredients and stir gently.

Cover and cook over medium-low heat about 10 minutes or until heated through, stirring occasionally.

Serve with sour cream, if desired.