Southwest Chicken Recipe -
Southwest Chicken Recipe
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Southwest Chicken
Healthy, hearty Southwest chicken with black beans, green chilies, and corn. See more

Southwest Chicken

Recipe by  

"Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. 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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2006

This recipe is GREAT! I did make a few changes: I diced up some onion and garlic and sautéed it in the oil. Then I cut the chicken breasts into bite size pieces and sprinkled some hot chili powder on the chicken pieces prior to browning. I then added the tomatoes with green chili peppers, beans and I used frozen corn and it turned out fantastic. I did try to freeze it and it freezes really good. However, I would suggest if you do freeze it you may want to add the beans in closer to the end of the cooking time because mine were a little soft after reheating. GREAT DISH!!!

Most Helpful Critical Review
Jan 19, 2011

I felt this was rather bland.

Jul 23, 2003

EXCELLENT! Per other reviewers, I used northern beans instead of black beans, added some minced garlic, onion powder, all-season salt & chili powder. Sprinkled some mexican-blend cheese overall. Served over "Onion Rice," also found on this site and the combo of flavors was great! Thanks Tammy! This one is worth repeating!

Nov 22, 2006

Great recipe! One morning I threw frozen chicken breasts into my slow cooker along with most of the other ingredients listed in this recipe, and ended up with a most delicious soup. I did make my own black beans, adding them to the slow cooker a couple of hours later; I also added 1/2 cup of uncooked white rice and some smoked sausage...turned out great. If the chicken hadn't been frozen, I would have tried the recipe as written; I will do that next time because it sounds wonderful. Thank you for this delicious, versatile recipe!

Oct 02, 2003

I'm rating this 5 stars because the corn & bean mixture was great--that is, after I spiced it up a bit. Added a 4 oz can diced chiles, a bit more cumin, 3 cloves of garlic, chili powder, & some chopped onions. I tried to spice up the chicken, but it was still a little blah. Next time, I think I'll make margarita grilled chicken & serve with the beans & corn mixture from this recipe as a side dish.

Jun 23, 2003

This is a great recipe! It was simple and fun! I used chicken tenders that cook quickly, and seasoned the chicken while browning. I used a bit of mined garlic, onion powder, chili powder, and season salt just for a little more flavor. I also added half a jalepeno and a bit of cilantro toward the end for an extra kick. I shreaded the chicken and served in on tortillas with cheese. All of my roommates thought it was awesome!!

Feb 01, 2006

Really, really good - and easy. I didn't have any tomatoes with chilies, so I just used medium salsa and it came out great. It got rave reviews from the husband and child. It's very similar to a recipe I used in Weight Watchers, but much more moist and tender.

Jul 06, 2003

This is a great recipe, something different for once! Reading some of the other reviews, I added garlic and chili powder, then cut the chicken into cubes so it soaked up more flavor. A great crock-pot recipe too!


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  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 35 g
  • 70%
  • Sodium
  • 863 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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