Southwest Chicken


  • 1/3 Cup oil
  • 3 Tablespoons vinegar
  • 1 Tablespoon chopped fresh cilantro
  • 2 Teaspoons chili powder, preferably McCormick
  • 1 Teaspoon garlic powder, preferably McCormick
  • 1 Teaspoon Italian seasoning, preferably McCormick
  • 1/2 Teaspoon cumin, preferably McCormick
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper, preferably McCormick
  • 1 Pound boneless, skinless chicken breast, halved


Mix the oil, vinegar, and seasonings in small bowl. Place the chicken in large resealable plastic bag or glass dish. Add marinade and turn to coat well.

Refrigerate for 30 minutes or longer for extra flavor.

Remove chicken from marinade. Discard any remaining marinade.

Grill over medium-high heat for 6 to 7 minutes per side or until chicken is cooked through, turning frequently.

Nutritional Facts


Calories Per Serving307

Folate equivalent (total)12µg3%

Riboflavin (B2)0.2mg16.7%

Recipe Summary

  • 2 tablespoons ground cumin
  • 2 teaspoons garlic salt
  • 2 teaspoons ground dried chipotle pepper
  • 2 teaspoons paprika
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (15 ounce) can black beans
  • 1 (8 ounce) can whole kernel corn
  • 2 pounds skinless, boneless chicken breast meat - cut into cubes
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 cup uncooked instant rice
  • 1 cup grated Cheddar cheese

Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.

Put chicken in the bag with the remaining seasoning shake to coat.

Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.

Reduce heat to medium-high. Stir tomato mixture with the chicken bring to a boil, add rice, and stir.

Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.


  • 1 pound skinless, boneless chicken breast halves
  • ½ cup water, or as needed
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 (15 ounce) can black beans, partially drained
  • 1 (14 ounce) can whole kernel corn, drained
  • ¾ cup picante sauce
  • 1 (4 ounce) can chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 4 (8 inch) flour tortillas
  • 1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring chicken breasts and water to a boil in a large skillet cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.

Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.

Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined spread soup mixture over tortillas. Top casserole with Mexican cheese blend.

Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

This veggie-loaded chicken dish is perfect for weeknight cooking! The chicken and vegetables are so flavorful, seasoned with Mexican spices and a squeeze of lime juice at the end which brightens it all up. And bonus, it’s made all in one pot for easy cleanup! I used boneless chicken thighs which for more flavor, but breasts would also work.

This recipe is from Mary Younkin’s new book The Weekday Lunches and Breakfasts Cookbook (affil link) which is filled with so many easy home-cooked recipes that I know I’ll be making soon because they are recipes my family would actually eat! In fact, I had a hard time deciding which recipe to share because there are so many winners! Although this recipe could be cooked ahead and packed ahead for lunch for the week, it also makes a great dinner. I ate this as is, but you can also serve it over rice. Totally optional, but you can also add some queso fresco or Cotija cheese on top if you wish, although it honestly doesn’t need it!

Recipe Summary

  • 2 ½ tablespoons TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons KRAFT Light Zesty Italian Dressing
  • 1 cup canned no-salt-added black beans, rinsed
  • ½ cup frozen corn
  • 2 green onions, chopped
  • 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • ½ cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
  • 2 ⅔ cups hot cooked long-grain brown rice

Heat oven to 375 degrees F.

Add seasoning mix to chicken in medium bowl toss to evenly coat.

Heat dressing in large skillet on medium-high heat. Add chicken cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole cover with layers of beans, corn, onions and salsa.

Bake 20 min. Top with cheese bake 5 min. or until melted. Serve over rice.

TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp. Kraft Kitchens Tips Special Extra

Nutritional info per serving: Calories 470 Total fat 13 g Saturated fat 4.5 g Cholesterol 85 mg Sodium 1080 mg Carbohydrate 54 g Dietary fiber 8 g Sugars 4 g Protein 33 g Vitamin A 15 %DV Vitamin C 10 %DV Calcium 25 %DV Iron 20 %DV


Heat oil in large nonstick skillet on medium-high heat. Add chicken cook 3 to 5 minutes or until browned. Remove from skillet.

Add pepper to skillet. Cook 3 minutes or until tender crisp. Add Seasoning Mix, beans, corn and water. Bring to boil. Return chicken to skillet.

Reduce heat cover and simmer 5 minutes or until chicken is cooked through, stirring occasionally.

Test Kitchen Tips:
•Substitute kidney beans, white beans or chickpeas for the black beans.
•Taco Tuesday? Place cooked mixture in a flour tortilla and top with your favorite taco toppings such as sour cream, guacamole and salsa.

Recipe Summary

  • 3 cups chopped, cooked chicken breast meat
  • 2 tablespoons butter
  • 2 large onions
  • 1 teaspoon fresh chopped jalapeno peppers
  • 2 tablespoons minced garlic
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 2 cups spaghetti sauce
  • 2 cups tomato sauce
  • ½ cup fresh salsa
  • 16 ounces shredded mozzarella cheese
  • 16 ounces shredded Cheddar cheese
  • 15 (6 inch) corn tortillas

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.

In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

Recipe Summary

  • 1 tablespoon vegetable oil
  • 4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • ¾ cup water
  • 1 ½ cups frozen whole kernel corn
  • 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
  • 2 tablespoons shredded Cheddar cheese

Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.

Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

  • 2 medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1 1/2 cups chopped onion (1 large)
  • 1 1/2 cups chopped red or green bell pepper (1 large)
  • 1 ½ cups green beans, cut into 1/4-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 (15 ounce) can black beans or pinto beans, rinsed
  • 1 (14 ounce) can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1 ½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving

To roast poblanos: Position oven rack about 5 inches from the heat source preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop set aside.

Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.

Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.

Add the reserved chicken and juices, chard (or spinach) and corn return to a simmer and cook for 15 minutes more to heat through and blend flavors.

Top each portion with 1 tablespoon each cilantro and lime juice serve with lime wedges.

To make ahead: Prepare through Step 4 and refrigerate for up to 3 days or freeze for up to 6 months add cilantro and lime juice just before serving.

Southwestern Fiesta Chicken

  • Prep Time: 15 minutes
  • Cook Time: 5 Minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1 x
  • Category: Dinner
  • Method: Dutch Oven
  • Cuisine: American


I am so in love with this Southwestern Fiesta Chicken! It’s so good, quick and easy. It’s perfect for throwing together on a weeknight, and it’s a million times better than anything you’ll get at a restaurant!


Cilantro Lime Rice

  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon salt
  • juice of 1 lime
  • 2 – 3 tablespoons cilantro, chopped

For The Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 envelope (3 tablespoons) taco seasoning
  • 2 tablespoons olive oil
  • 2 cups diced onion (about 1 onion)
  • 2 cups diced bell peppers (about 3 bell peppers)
  • 2 cups corn (fresh or frozen)
  • 3 – 4 cloves garlic, minced
  • 1 (14.5 ounce) can black beans, drained
  • 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
  • 1 avocado, diced


  1. Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
  2. Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
  3. In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
  4. Add the drained black beans and tomatoes, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado. Serve and enjoy!! :)

Keywords: easy chicken dinner recipe, easy chicken dinner, best chicken recipe, southwestern chicken, chicken dish, fiesta chicken, quick and easy dinner recipe, easy family dinner recipe

Did you make this recipe?

Tag @kevinandamanda on Instagram and hashtag it #kevinandamanda

You May Also Like:

If you enjoyed this post, follow us day-to-day on Instagram @kevinandamanda! Tag your recipes and travels with #kevinandamanda. We'd love to see what you're sharing!

Hello I made this for our Sunday Dinner and it was a Hit item Yummy I’m going to pass this recipe on Family and Friends high .

If I could rate this recipe 10 stars I would!

Best recipe EVER! Thank you soooooo much! Delicious and full of nutrients!

I made this tonight for my meal prep. Your pictures make it seem like it doesn’t make as much as I ended up with. When I weighed for portions it was over 4 pounds. ? a pound a serving, I could barely finish it!! Does this seem about normal when you make it as well? I did have to add about 1/2 pound of chicken to get my protein but other than that followed the recipe! It was so so delicious and simple.

Watch the video: Die 20 besten Hühnerrassen für Selbstversorger - von Sulmtaler bis Lakenfelder - Hühner Zucht Film (January 2022).