- 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.
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
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.