Recipe by Tamcattt
"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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4 skinless, boneless chicken breast halves
skinless, boneless chicken breast halves
1 (10 ounce) can
diced tomatoes with green chile peppers
1 (15 ounce) can
black beans, rinsed and drained
1 (8.75 ounce) can
whole kernel corn, drained
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!!!
I felt this was rather bland.
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!
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!
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.
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!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
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