This one-skillet dish is bursting with fabulous flavor. Sautéed chicken breasts are simmered in a kicked-up tomato sauce featuring black beans, corn and cilantro.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 3/4 pounds boneless, skinless chicken breast
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 4 green onion (scallion), minced (about 1/2 cup)
- 1 can (10 3/4 ounces) Campbell’s® Heart Healthy Condensed Tomato Soup
- 1/2 cup Pace® Picante Sauce
- 1/2 cup water
- 1 can (about 15 ounces) low sodium black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- 2 tablespoons chopped fresh cilantro leaves
Instructions
-
Tips
- Serving Suggestion: Serve the chicken and sauce over hot cooked brown rice.
-
Step 1
Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
-
Step 2
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
-
Step 3
Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.
