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Santa Fe Chicken with Black Beans, Corn, and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 115 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwestern American

Description

This Santa Fe Chicken recipe features tender chicken breasts seasoned with a blend of garlic, onion, and ancho chili powders, then seared and simmered in a savory mixture of tomatoes, corn, black beans, and green chilies. Topped with melted Mexican cheese and garnished with fresh cilantro and lime, this dish offers a delicious, vibrant taste of the Southwest that’s perfect for a hearty family dinner.

Ingredients

Units Scale

Chicken and Seasonings

  • 2 large chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Cooking Ingredients

  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, drained (not rinsed)
  • 1 (4.5 ounce) can green chilies
  • 1/2 teaspoon ground cumin
  • 1/2 lime, juiced
  • 1 1/2 cups Mexican cheese mix, shredded
  • Fresh cilantro, for garnish

Instructions

  1. Prepare Chicken: Pat each chicken breast dry using paper towels and slice them in half lengthwise to create four thinner chicken cutlets. This ensures even cooking and faster searing.
  2. Season Chicken: In a small bowl, combine garlic powder, onion powder, ancho chili powder, salt, and black pepper. Generously season both sides of each chicken breast cutlet with this mixture for flavorful meat.
  3. Sear Chicken: Heat 1 tablespoon of olive oil and the butter in a large 12-inch skillet over medium-high heat. Add the chicken and sear each side for 3-5 minutes until golden brown and nearly cooked through. Remove chicken from the skillet and set aside on a clean plate.
  4. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium. Add diced onions and sauté for 6-8 minutes, stirring frequently, until softened. Add minced garlic and cook for about 1 minute until fragrant.
  5. Add Beans and Spices: Stir in diced tomatoes, corn, black beans, green chilies, ground cumin, lime juice, and any leftover seasoning mixture. Mix well and cook until heated through, about 5 minutes.
  6. Combine Chicken and Mixture: Return the seared chicken breasts to the skillet, spooning some of the bean and vegetable mixture on top of each piece. Sprinkle shredded Mexican cheese evenly over each chicken breast.
  7. Melt Cheese and Finish Cooking: Cover the skillet and cook over medium-low heat until the cheese melts and the chicken is fully cooked (internal temperature of 165°F). Alternatively, transfer the skillet to a preheated 350°F oven and bake until cheese is melted and chicken is cooked through.
  8. Serve: Garnish with freshly chopped cilantro and an extra squeeze of lime juice. Serve warm and enjoy a delicious Santa Fe inspired meal.

Notes

  • Store-bought taco seasoning can be used as a substitute for the homemade spice blend.
  • The spice mixture is mild; to add heat, include ½ to 1 teaspoon cayenne powder.
  • If finishing the chicken in the oven, ensure that your skillet is oven-safe to prevent damage.

Find it online: https://emilyscook.com/santa-fe-chicken-with-black-beans-corn-and-cheese-recipe/