Ingredients
1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil, divided
1 small yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
1 tbsp tomato paste
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
4 oz cream cheese, softened and cut into cubes
1 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
Instructions
Step 1: Pat your chicken pieces dry. In a medium bowl, toss the chicken with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
Step 2: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and sear for 3-4 minutes per side, until browned. Remove the chicken from the pan and set aside.
Step 3: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the undrained Rotel and the tomato paste. Bring to a gentle simmer.
Step 5: Return the seared chicken to the skillet. Stir in the rinsed black beans and drained corn. Let the mixture simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Step 6: Remove from heat. Stir in the softened cream cheese until melted and fully incorporated. Squeeze in the fresh lime juice and stir in the chopped fresh cilantro. Taste and adjust seasonings as needed.
Step 7: Serve your Santa Fe Chicken hot over rice, in tortillas, or with your favorite sides. Enjoy!
Notes
For an extra layer of flavor, consider marinating the chicken in a little lime juice and a dash of the spices for 15-30 minutes before cooking. If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce in Step 5, cooking until thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Dishes
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 95mg
Keywords: santa fe chicken, easy chicken recipe, flavor packed chicken, southwestern chicken, weeknight dinner, chicken and beans, creamy chicken, quick chicken meal
