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Santa Fe Chicken Saute

Santa Fe Chicken Saute
This image courtesy of campbellskitchen.com

Absolutely bursting with scrumptious flavors, this recipe for Santa Fe Chicken Saute will have your mouth watering. Juicy chicken breasts are smothered in spicy picante sauce with sweet corn and beans. Cumin and chili powder add even more heat, making this one spicy, kicked-up dish, certain to have your taste buds dancing. This super easy chicken dish will definitely wake up your normal middle-off-the week dinner routine. You don't have to exert any extra energy to create this truly delicious dinner.

Notes



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.




 



Check out even more great chicken dishes at Campbell's profile page.



 



 

Serves6

Preparation Time15 min

Cooking Time20 min

Cooking MethodSkillet

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1 3/4 pound skinless, boneless chicken breast halves
  • 1 teaspoon garlic, minced
  • 4 green onions, minced (about 1/2 cup)
  • 1 (10-3/4-ounce) can Campbell's® Healthy Request® Condensed Tomato Soup
  • 1/2 cup Pace® Picante Sauce
  • 1/2 cup water
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup whole kernel corn
  • 2 tablespoons fresh cilantro leaves, chopped

Instructions

  1. Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.

  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. Stir in the soup, picante sauce and water and heat to a boil.

  3. Reduce the heat to medium-low. Add the beans and corn.

  4. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

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Great quick meal. I don't use canned tomato soup so I went with tomato sauce. It turned out great that way. Corn should be optional. I don't think it really adds much to it. Red bell pepper would be a good choice to add. I also used my own salsa instead of picante sauce so the end result may have been thicker, but the taste was great.

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