Denise Johnson, PLLC
Realtor - Buyer-Seller agent / Property Manager
Realty Executives Phoenix
uired.prep time15minutes
teaspoons chili powder
teaspoon ground cumin
pounds boneless, skinless chicken breast
tablespoon vegetable oil
teaspoon minced garlic
green onion, minced (about 1/2 cup)
can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
cup Pace® Picante Sauce - Medium
cup water
can (about 15 ounces) low sodium black beans, rinsed and drained
cup frozen whole kernel corn
tablespoons chopped fresh cilantro leaves
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.