This article brought to you by Goodwin’s Market
Article by Victoria Heerschap
Kick up your next weeknight dinner with this spicy southwestern chicken skillet! This recipe takes no time at all when you use leftover chicken or a rotisserie chicken from the market. Serve this yummy meal on its own or wrapped up in warmed four tortillas. Try it garnished with additional cheese, sour cream, cilantro, avocado, jalapenos, green onion, or anything else that tickles your fancy!
Southwestern Chicken Skillet Recipe
Ingredients:
1 tbsp. olive oil
1 small white onion – diced
1 medium red bell pepper – diced
3 cloves garlic – minced
1 – 14 oz. can black beans
1 – 14 oz. can corn
1 – 14 oz. can diced tomatoes – drained
2 ½ cups cooked shredded chicken
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh lime juice
1/4 tsp. hot sauce
1/2 cup Monterey Jack cheese
Directions:
Prep the ingredients by shredding the pre-cooked chicken, dicing the veggies, draining and rinsing the black beans, and draining the corn.
Heat the olive oil over medium heat in a large skillet. Add the onion and peppers to the skillet and cook for 4 – 5 minutes, until the vegetables are tender. Add the minced garlic during the last minute of cooking.
Add the black beans, corn, diced tomatoes and shredded chicken to the skillet, along with the chili powder, cumin, paprika, salt, and black pepper. Stir to combine. Cook over medium/low heat for about 10 minutes, until the mixture is heated through and bubbly. Remove the skillet from the heat and stir in the lime juice and hot sauce. Serve hot, topped with Monterey Jack cheese.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.