In the Kitchen: Santa Fe Chicken

This week, Santa Fe Chicken – quick and yummy, this meal couldn’t get much easier! It makes enough to easily serve four or you can save the leftovers for another meal or a quick lunch.

Total time:  About 20 min  |  Serves 4

What you’ll need:
• skinless boneless chicken, 3-4 tenderloins or 1-2 breasts
• 15 oz can black beans
• 15 oz can sweet corn with peppers (or Mexicorn)
• 15 oz can diced tomatoes with chilies
• 4 oz can chopped green chilies
• 1/3 cup shredded pepper jack cheese (more if desired)
Cut thawed chicken into small cubes and cook in a deep skillet. 
Season chicken with about 1/4 tsp each of garlic powder, onion powder, black and red pepper mix, cilantro and a few shakes of red pepper flakes. It may seem like a lot of seasoning for the chicken but it gets watered down once you add the other ingredients. 
Once the chicken is almost done, add the green chilies, undrained, and heat until the chicken is cooked through. Next add the diced tomatoes and black beans, undrained, and the corn, which needs to be drained. Simmer until heated throughout. 
Give it a taste and you may want to add a few shakes of salt or more seasoning depending on preference. 
Add shredded cheese to pan and stir until melted. I use pepper jack but cheddar would work well also.
Serve over hot white rice with a dollop of sour cream, if desired, and Fiesta Breadsticks – yum! 
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