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.
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.
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!
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.
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
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!
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!