This meal was excellent! I love most anything Mexican or Santa Fe style. I served refried beans on the side and the dish over basmati rice. Quick but very satisfying meal for sure. 314 calories for 1 piece of chicken and 3/4 cup sauce.
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon vegetable oil
1 3/4 pounds boneless, skinless chicken breasts
1 teaspoon minced garlic
4 green onions, minced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1/2 cup Pace® Picante Sauce
1/2 cup water
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 cup frozen whole kernel corn
2 tablespoons chopped fresh cilantro leaves
Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
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.
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. I also added a dollop of sour cream and a pinch of cheese.
Original recipe from Campbell’s kitchen