Santa Fe Chicken Saute

Santa Fe Chicken Saute

"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

35 m servings 292 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Serving Suggestion: Serve the chicken and sauce over hot cooked brown rice.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer--just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Reviews

Read all reviews 9
  1. 17 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This recipe is very easy to make, and it looks very appealing! However I would like to tweak it somewhat. I think the tomato soup makes it rather sweet, so I may try tomato sauce instead. Thi...

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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 ...

Really tasty chicken recipe. Be careful with how hot the picante sauce is. It can really make or break the recipe. I also season's the chicken with a touch of pepper.

This recipe is very easy to make, and it looks very appealing! However I would like to tweak it somewhat. I think the tomato soup makes it rather sweet, so I may try tomato sauce instead. Thi...

Very good flavor, but a LOT of sauce. I think the water could be cut down or even eliminated.

This is a tasty dish! Next time however, I'll probably reduce or omit the water altogether, as we felt it would have been more flavorful without it.

Extremely tasty and easy to make!

This is one of the best recipes i have made from all recipes... awesome iob. It pairs really well with the lemon thyme rice if you make the rice without the lemon juice.

I took another persons tip & also spiced it up in ziploc ahead of time & let it sit a few hours. then followed rest of recipe. I used thin cut chicken breasts also. I thought it had a little too...

Yum! I was looking for something simple and easy to do with chicken and beans that wasn't taco soup and this is it! I cut up the chicken and guesstimated on the amounts but otherwise left everyt...