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.
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.