Southwest Chicken Skillet
This quick and easy southwest chicken skillet uses rotisserie chicken, fresh veggies, canned beans and simple spices for a delicious meal that’s ready in just 15 minutes!
Yield: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped (red, green, yellow or a mix are all fine)
- 2 cloves garlic, minced
- 1 (14 oz.) can black beans, rinsed and drained
- 1 cup frozen corn, thawed (or 1 small can corn, well drained, or 1-2 ears of corn, corn kernels cut off the cob)
- 2 cups cooked, shredded chicken (homemade or from a rotisserie chicken)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
Optional toppings:
- Shredded cheddar or Monterey Jack cheese, salsa or chopped tomatoes, Greek yogurt or sour cream, avocado slices or guacamole, chopped fresh cilantro, sliced green onions, hot sauce or pickled jalapeños, etc.
Instructions
- Heat a large saute pan over medium heat. Add olive oil then the onion and peppers. Saute for 4-5 minutes, until softened. (Prep your other ingredients while that’s going in the pan.) Then add the garlic and saute for another 30 seconds or so, until fragrant.
- Add the black beans, corn and chicken to the pan. Add all of the seasonings (chili powder through black pepper). Stir to combine and let everything warm through for 2-3 minutes.
- Add the lime juice and turn off the heat. You’re ready to serve with your favorite toppings!
Notes
Chicken: This needs to be already cooked. I use a rotisserie chicken to make this super quick and easy - either that homemade version or one from the store. (Or use Instant Pot shredded chicken if you have some ready to go.) You could also use any leftover grilled or baked chicken you have on hand.
Corn: You can use frozen corn (thawed), fresh corn or a small can of corn, drained, for this recipe.
Pepper: Any color bell pepper - red, yellow, orange or green - will work for this recipe.
Veggies: Want to add extra veggies? You can add some zucchini in with the peppers and onions and/or wilt in some spinach at the end.
Beans: Black beans are my go to and work well with the flavors here. You could also try subbing pinto beans if you prefer.
Spicy: If you want a spicy twist, you can add a finely chopped jalapeño along with the pepper and onion. And/or you could use ¼ teaspoon cayenne pepper in place of the black pepper for an extra kick.
Serving: Serve over brown or white rice or use to make a tortilla wrap/roll-up. You can also serve this with tortilla chips and let everyone dig in.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave or in a skillet on the stove until warmed through, then add toppings and serve.
Video
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 36g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 1167mg | Fiber: 11g | Sugar: 6g
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