Santa Fe Chicken Sauté

Campbell's Kitchen

What's This?
Serving size 6
Prep Time
Total Time


2 tsp chili powder1 tsp ground cumin1 Tbsp vegetable oil1 ¾ lb skinless, boneless chicken breast halves1 tsp minced garlic4 green onions, minced (about 1/2 cup)1 can can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup½ cup Pace® Picante Sauce½ cup water1 can can (about 15 ounces) black beans, rinsed and drained1 cup whole kernel corn2 tsp chopped fresh cilantro leaves


  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.

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.

Cost per recipe: $12.71

Cost per serving: $2.12

Nutrition Facts

Provided by: Campbell's Kitchen

Per Single Serving / Serves 6 Total

  • Calories 308
  • Total Fat 7g
  • Saturated Fat 1g
  • Sodium 486mg
  • Total Carbohydrates 27g
  • Fiber 6g
  • Protein 35g
  • Cholesterol 78mg
  • Iron 12%
  • Vitamin C

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Chicken, Mexican

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