Easy Chicken and Beans

Easy Chicken and Beans

Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas – a spicy dinner ready in 20 minutes.

Prep Time

08

Minutes

Total Time

20

Minutes

Makes

4

servings

1
tablespoon vegetable oil
1 1/4
pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
2
teaspoons chili powder
1
can (15 to 16 ounces) black or pinto beans, rinsed and drained
1
can (11 ounces) whole kernel corn with red and green peppers, undrained
Salsa, if desired
Flour tortillas, if desired
  1. Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  2. Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Stock up on a couple of extra ingredients, and have a weekday Mexican fiesta. Serve with sour cream and green chilies. ¡Olé!
Special Touch
Fold warmed tortillas into triangles, and serve alongside the chicken and beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,),
  • Cholesterol 85mg;
  • Sodium 690mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 9g,
  • Protein 43g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 5 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.