Southwest Chicken

  • Currently 4/5
Chicken breasts with black beans, corn, chile peppers, tomatoes; from
1 tbsp vegetable oil
4 boneless breast halves of chicken
chili powder
1 10 oz. can diced tomatoes
1 15 oz can black beans, drained and rinsed
1 8.75 oz can corn
1 pinch ground cumin
cheddar cheese, grated
1. In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides, sprinkling with chili powder. Add tomatoes with green chile peppers, beans and corn.
2. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
3. Sprinkle top with cheddar cheese, let melt.
ok recipe, needed more time to reduce. pay attention to size of cans. can serve with rice.

Stephanie R

Member since Jul 2008

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