Go Back

Stovetop Santa Fe Chicken

Print Recipe
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 cup diced onion
  • 1 bell pepper diced
  • salt and pepper to taste
  • 2 tbsp ground cumin
  • 1 tsp granulated garlic
  • 1/4 cup chopped cilantro
  • pinch of cayenne pepper optional
  • 1 cup frozen corn
  • 1 can black beans drained and rinsed
  • 1 can original Rotel diced tomatoes & chilies
  • 2 cups chicken broth
  • 2 cups shredded cooked chicken

Method
 

  1. In a dutch oven over medium heat, add the olive oil, onion, and bell pepper and cook until softened, about 5 minutes.
  2. Add the salt and pepper, cumin, garlic, cilantro, and cayenne. Stir and cook until the mixture is fragrant, about 2 minutes.
  3. Add the corn, black beans, Rotel, chicken broth, and chicken. Stir and reduce the heat to medium-low. Allow to simmer about 20-25 minutes until the mixture has reduced slightly.
  4. Serve hot on cooked rice and top with shredded cheese, sour cream, and tortilla chips.