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Santa Fe Chicken Saute

Santa Fe Chicken Saute

This one-skillet dish bursts with flavor. Sauteed chicken breasts are simmered in a kicked-up picante sauce with black beans & corn.

6 Servings

20 Minutes


2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon vegetable oil

1 3/4 pounds skinless, boneless chicken breast halves

1 teaspoon minced garlic

4 green onions, minced (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup

1/2 cup Pace® Picante Sauce

1/2 cup water

1 can (about 15 ounces) black beans, rinsed and drained

1 cup 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.


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.

Serving Suggestion:Serve the chicken and sauce over hot cooked brown rice.


Recipe from