Santa Fe Chicken Saute

Santa Fe Chicken Saute

1 Review 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Campbell's Kitchen

“This scrumptious one-skillet dish is bursting with fabulous flavor. Sauteed chicken breasts are simmered in a kicked-up picante sauce featuring black beans and corn . . . this one's a keeper.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.
  3. 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.

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Review (1)

Rate This Recipe
mrslurat
1

mrslurat

Delicious!!! My husband and I loved it! I used 2 regular chicken breasts and 1 huge chicken breast cut in half length-wise. Instead of mixing the chili powder and cumin in a bowl, I threw it in a gallon sized plastic bag, dumped the chicken in, and smooshed it all around. I used about 2-3 tablespoons of oil instead of one, as I didn't feel it was enough to keep the chicken from sticking. I paired this with Mexican Corn and Spanish Rice. With the leftovers, I am planning on chopping up the chicken, and serving it in tortilla's, taco style.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 32 g
  • 64%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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