This is a great recipe. I just usually add additional veggies (onions, green and red peppers, etc.). I also add a clove of garlic to give it a little more flavor.

This was really great. Had to transfer to a "deeper" pan once it started overflowing my original pan, so make sure you have a big enough pan to cook it in.

eh, ok, nothing special...added corn to the mix.

Great base recipe, but needs a little spice. Before browning,I rub the chicken breasts with a spice rub found in the "chili spiced chicken breasts" recipe on this site.3/4 t chili powder,1/2 t ground cumin, 1/4 t garlic powder & 1/8 t ceyenne. After browning I remove the chicken from the pan & set aside. In the pan I sautee 1 small onion, diced and 1-2 cloves garlic, minced, just untill slightly tender.Then, add the beans,corn,tomatoes, chicken,cumin and a pinch or 2 of chili powder and simmer away! I also find that a can of plain diced tomatoes and a can of diced green chilis, rather than the rotel works well. With the revisions I give this 5 stars.

I thought this was tasty but I noticed that the sauce cooked down alot so I added an 8 oz. can of tomato sauce and I sprinkled in a left-over packet of taco seasoning mix. I also shredded the chicken and mixed it all together. This was really good served over a bed of yellow rice!

This is one of my favorite recipes that I've ever made!!! Used olive oil instead of vegetable oil. Also didn't have diced tomatoes with chiles, so used one can diced tomatoes and one can diced chiles. We served over rice and it was sooo good and so healthy for you too. Thanks so much for this recipe!!

This recipe was ok, I thought the chicken was a little bland but the overall concept was great. I made it again but I rubbed the chicken with chili powder, salt,cumin and a little cayenne pepper and added some chopped onion. It was fantastic and healthy!

My husband loved this recipe. He's a chef so when he love something I made you know it's gotta be good.

super tasty and super easy! But we made a few changes, so it's rated with the changes in mind: we marinated chicken tenderloins in lemon juice, garlic powder and parsley (our new trick for chicken), browned them in olive oil with diced onions and minced garlic; added diced tomatoes (with the juice) and black beans (rinsed and drained); cumin, corriander, cayenne pepper, salt, and pepper, and let cook for 20 minutes (uncovered). Put instant brown rice and cooked for 10 more minutes (covered). Served with sour cream and cheese.

My family truly enjoyed this dish. I made it Saturday and was asked to make it again tonight (Thursday). I sauteed the chicken with onion and garlic. I also added an additional can of beans and a little more cumin and red pepper. Guacamole and chips compliment the flavor wonderfully. It is a fun recipe to play with. Thanks.

This was EXCELLENT!! I used 2 14oz cans of the local brand diced tomatoes with chilis and added some extra corn (I used frozen) I had used chicken cutlets in this recipe as well since thats what I had. Once served I squeezed fresh lime onto our servings and we added our own hot sauce and jalapenos as we liked. We ate up the extra "salsa" with blue chips.

This was excellent. Changes I made: per other recos, I first sauteed 1 onion and 2 cloves garlic before I browned the chicken (also had cut my chicken into strips). Added 1/2 tsp. chili powder and 1/4 tsp. all-seasoned salt. It was so yummy. It felt hearty yet light and healthy. It had a bit of a kick to it, so I think next time I'll ease up on the chili powder so that my toddler can try it. Served it over white rice and it was a great meal.

Mine didn't look like the picture either. I wasn't sure if the chicken was getting done or not so I chopped it into bite-size pieces, turning it into a sort-of stew. All the chicken and veggies had the same sort of brown-ish tinge to them, but the flavor was pretty good. Easy to make and even my picky family liked it, so that's a plus.

5 stars for both ease of preparation and taste. I was surprised at how flavorful the chicken was! I had seasoned it with just salt and pepper and all the other ingredients just infused the chicken with tons of taste. It was also very tender and the medium sized breasts I used only took about 20 mins.

Delicious! I made this last-minute because I had all the ingredients on hand. I also chopped up an onion and a clove of garlic and sauted it with the chicken, and I added chopped cilantro right before serving. I will definitely make this again, and serve it with lots more chopped cilantro and with guacamole and sour cream on the side. This would make a great burrito rolled up in a tortilla (with the chicken shredded or chopped, of course).

This was really good and quick for a mid-week dinner. I knocked it to 4 stars because you can't make anything "Southwest" without onion, garlic, chili and cumin at a bare minimum. Good blend of textures with the corn and beans, and with some spice tweaking, it was a hit. I served it over rice and it looked just like the picture!