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Santa Fe Chicken Recipe

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4 from 87 reviews

This Santa Fe Chicken recipe features tender, bite-sized chicken breasts cooked with a vibrant mix of spices, black beans, fire-roasted corn, and diced tomatoes with green chiles. Topped with melted cheddar and Monterey Jack cheeses and fresh cilantro, it’s a flavorful and hearty dish perfect for a quick 30-minute meal that serves four.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground pepper
  • 2 Tablespoons olive oil

Vegetables & Beans

  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 10-ounce can diced tomatoes with green chiles (such as Rotel)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup fire-roasted corn

Spices & Cheese

  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Garnish

  • Fresh cilantro, for serving

Instructions

  1. Season: Season the bite-sized chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon ground pepper. This helps to enhance the chicken’s flavor before cooking.
  2. Brown Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 5 minutes per side until they are lightly browned and mostly cooked through. Once done, transfer the chicken to a plate, cover it with foil to keep warm, and discard any chicken juices from the skillet.
  3. Sauté Vegetables: In the same skillet, add 1 cup diced onion and sauté for 3 to 5 minutes until softened. Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Add Remaining Ingredients and Simmer: Add 1 can (10 ounces) diced tomatoes with green chiles, 1 can (15 ounces) black beans (drained and rinsed), 1 cup fire-roasted corn, 1 teaspoon chili powder, 1 teaspoon ground cumin, and the remaining 1/2 teaspoon salt to the skillet. Stir everything together to combine well.
  5. Return Chicken & Simmer: Place the browned chicken back into the skillet with the vegetable and bean mixture. Let it simmer for 3 to 5 minutes until the chicken is fully heated through and the flavors meld together.
  6. Melt Cheese: Sprinkle 1 cup shredded cheddar and 1 cup shredded Monterey Jack cheese evenly over the top of the skillet contents. Cover the skillet with a lid to allow the cheese to melt smoothly, which should take a few minutes.
  7. Serve: Once the cheese is melted, garnish the dish with fresh cilantro and serve warm. This Santa Fe Chicken pairs nicely with tortillas, rice, or your favorite toppings.

Notes

  • You can substitute fire-roasted corn with regular corn or fresh corn kernels for a different texture.
  • Use low-sodium canned beans and tomatoes to reduce sodium content if needed.
  • For spicier heat, add a pinch of cayenne pepper or use hot diced tomatoes with green chiles.
  • Oven-safe skillet is recommended to allow melting the cheese with a lid for even coverage.
  • This dish can be accompanied with warm tortillas or over a bed of rice for a complete meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/santa-fe-chicken-recipe/