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.
teaspoons chili powder
teaspoon ground cumin
pounds boneless, skinless chicken breast
tablespoon vegetable oil
teaspoon minced garlic
green onion, minced (about 1/2 cup)
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
cup Pace® Picante Sauce
can (about 15 ounces) low sodium black beans, rinsed and drained
cup frozen whole kernel corn
tablespoons chopped fresh cilantro leaves
Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
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.
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.