Easy Mexican Chicken
If you can rip open a bag and open a can, you're halfway there! This is a go-to for us because it's easy to tweak and we often have the ingredients on hand.
Servings 4 people
Ingredients
- 1 ½ teaspoons olive oil
- ½ onion medium, diced
- ½ cup frozen corn
- 1 ½ teaspoons cumin
- 1 10-oz can chicken Valley Fresh organic, drained (see note)
- 1 can diced tomatoes drained
- 1 can black beans rinsed and drained
- cheese shredded, optional
Instructions
- Heat olive oil in a skillet or cast iron pan. Add onion and cook, stirring occasionally, for 2 - 3 minutes.
- Add corn and cumin and cook for 1 minute.
- Add chicken, tomatoes, and black beans and cook for 4 - 5 minutes with an occasional stir.
- Add cheese and cook to combine for one minute.
- Serve on tortillas, with rice, or on tortilla chips.
Notes
1. I typically double the chicken in this recipe and use 2 cans because of our family size (6 people) and because my husband loves meat, but this recipe works fine with 1 can, too.
2. Dairy free if cheese is omitted.
3. Gluten free if served with gluten-free tortillas, chips, or rice.
4. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Mexican Chicken
Amount Per Serving
Calories 162
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 423mg18%
Potassium 615mg18%
Carbohydrates 28g9%
Fiber 9g38%
Sugar 3g3%
Protein 9g18%
Vitamin A 120IU2%
Vitamin C 14.9mg18%
Calcium 79mg8%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.