Description
This Santa Fe Chicken recipe is a delicious and satisfying one-pan meal that is bursting with Southwestern flavors. Tender chicken simmered with black beans, corn, tomatoes, and spices, then topped with melted cheese, fresh cilantro, and a squeeze of lime.
Ingredients
Scale
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Heat olive oil: In a large skillet over medium-high heat.
- Season chicken: With chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sear for 4–5 minutes per side until browned.
- Add ingredients: Black beans, corn, diced tomatoes with green chilies, and salsa. Cover and simmer for 10–12 minutes until chicken is cooked through.
- Shred chicken: Remove, shred, then return to skillet. Stir to combine.
- Add cheese: Sprinkle on top, cover, and let melt for 1–2 minutes.
- Serve: Hot, garnished with fresh cilantro and lime if desired.
Notes
- Great served over rice, in tacos, or as a filling for burritos or bowls.
- You can make this dish in a slow cooker by combining all ingredients (except cheese) and cooking on low for 4–6 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
