Santa Fe Chicken
A creamy, zesty one-skillet Tex Mex dish made with chicken, black beans, corn, Rotel tomatoes, and melty cheese. perfect for a quick, flavorful weeknight meal.
Equipment
- Skillet
Ingredients
Santa Fe Chicken
- 1 tbsp olive oil
- 1 lb chicken breast cut into bite-sized pieces
- 2 cloves garlic minced
- 1 onion chopped
- 1 can Rotel tomatoes with green chiles, undrained
- 1 cup corn frozen or canned, drained
- 1 cup black beans rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- 4 oz cream cheese cubed
- 1 cup cheddar cheese shredded
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken pieces and cook until golden brown on both sides.
- Add garlic and onion. Cook until fragrant, about 2 minutes, stirring often.
- Stir in Rotel tomatoes, corn, and black beans. Sprinkle cumin and chili powder, then mix well.
- Add cream cheese and stir until melted into a creamy sauce.
- Sprinkle cheddar cheese on top, cover skillet, and let it melt.
- Top with chopped cilantro and serve warm.
Notes
Don’t overcook the chicken or it will be dry. For shortcuts, use rotisserie chicken. Serve with tortillas, rice, or baked potatoes.