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Santa Fe Chicken Sauté

Image of prepared Santa Fe Chicken Saute recipe
  • prep time: 15 min
  • total time: 35 min
  • serves: 6 people
  • calories: 264 1 serving

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.


  • 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, minced (about 1/2 cup)
  • 1 can (10 3/4 ounces) Campbell’s® Healthy Request® 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


  • Tips

    • Serving Suggestion: Serve the chicken and sauce over hot cooked brown rice.
    • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • 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.


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  • Boring

    Litegal1 d.
    September 12, 2018

    I guess I'm in the minority here .... and I truly wanted to enjoy this because I have like 12 cans of tomato soup to use up. Made exactly as directed - while I was pleased that the tomato soup did NOT have that sweet tomato taste, this was nothing short of bland and boring. I truly don't understand why (given the number of ingredients) - the only thing I can think of is the lack of salt while searing the chicken breasts. Knowing how much sodium is in canned souped products, I was reluctant to add any, but it desperately needed additional seasoning. My husband had it over steamed rice - I had mine in a bowl with flour tortillas. I would have much rather kept the ingredients separate and served it as a bowl with perhaps some cubed avocado and greens. So so sorry!

  • Wonderful

    Gwen a.
    June 28, 2020

    My husband and I loved this recipe. We had 2 huge chicken breasts, so cut them in half lengthwise. We then doubled the chili powder and cumin so each chicken-breast half could be coated evenly. I am sure this made a difference in flavor. We served it with rice, and have 2 more chicken breast halves for another meal. Will be making this again. Thanks.

  • Mouth watering

    Sandra S.
    August 18, 2018

    This is a fantastic meal if time is limited and you want something extra tasty.I used a package of frozen vegetables that included the black beans and corn. This is a win win meal.

  • Easy and filling recipe

    March 5, 2017

    I mostly followed the directions, but I used three flavors of salsa (one included cilantro)and used most of a can of corn instead of frozen corn. I love the cumin/chili powder seasoning with the black bean flavor. Didn't have any fresh cilantro, but it was a hit with my brood, nonetheless. I also squeezed a bit of lime juice over top at table and served avocado.

  • This is my favorite recipe on this site!

    September 23, 2016

    I followed all the directions and did not change a thing. This tasted so good! I have made it several times, and each time I love it more. Now that I have made it many times. I like to add my own spin to the dish, so I serve it over some Spanish rice. Sometimes I even sprinkle some cheese on top. Any of the ways, it is a fantastic dish!

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