SKILLET SOUTHWESTERN CHICKEN SOUP
This hearty soup is chockfull of chicken, corn, black beans and diced tomatoes seasoned with zippy southwestern flavor. Mexican cornbread makes a delicious accompaniment. -Terri Stevens, Ardmore, Oklahoma
Provided by Taste of Home
Time 35m
Yield 4 servings (1 quart).
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.
Nutrition Facts : Calories 302 calories, Fat 9g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 1106mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 19g protein.
SOUTHWESTERN CHICKEN SKILLET (WW CORE)
One sixth of this recipe is 8 Weight Watchers points and contains 28g whole grains. All of the ingredients are Core. This was adapted from a recipe on the back of a Minute Rice box.
Provided by South Carolina Girl
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
- Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
- Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.
Nutrition Facts : Calories 581.7, Fat 9.7, SaturatedFat 1.7, Cholesterol 72.6, Sodium 532.3, Carbohydrate 90.3, Fiber 6, Sugar 2.8, Protein 34.6
SOUTHWESTERN CHICKEN & RICE SKILLET
This yummy dish has a mildly spicy flavor and a to-die-for aroma that turns your kitchen into a fiesta! Great for a potluck or your next game night.
Provided by Kathy Cromer
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. In a large skillet, over medium high heat, heat the oil and add the diced onion, minced garlic and the chicken pieces and stir around until chicken is beginning to turn white. Add the chili powder, cumin, corn, diced peppers and salt and pepper. Stir in the chicken broth and the salsa. Next add the rice, stir. Put lid on pan and simmer on low heat for 15 minutes.
- 2. Remove lid and add black beans to mixture in the pan and stir. After adding the beans, sprinkle monterey jack cheese over the rice and cover pan with lid and let set another 5 minutes.
- 3. Sprinkle with cilantro or chopped green onions and sour cream if desired.
- 4. NOTE: This is a mildly flavored dish. For more heat/spice, use hot peppers like jalapeno, more garlic and maybe a spicier salsa.
VELVEETA® SOUTHWESTERN CHICKEN SKILLET
Chicken breasts get a Southwestern twist when they're tossed in a skillet with diced tomatoes, green chiles and a blend of VELVEETA and sour cream.
Provided by My Food and Family
Categories Skillets
Time 30m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 6
Steps:
- Cook chicken in large nonstick skillet on medium-high heat for 5 to 7 minutes or until cooked through, stirring occasionally.
- Stir in 2 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium. Simmer 15 minutes or until water is almost absorbed.
- Add VELVEETA and tomatoes. Cook until VELVEETA is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 790 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 6 g, Protein 28 g
SOUTHWESTERN CHICKEN SKILLET
-Renee Shepherd, Felton, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with lemon juice; set aside. In a large skillet, saute garlic in oil for 1 minute. Add the peppers, onion, oregano, cumin and pepper flakes. Reduce heat; cover and simmer for 10 minutes. , Add the chicken, salt and pepper; cover and simmer for 10-15 minutes or until vegetables are tender and chicken is no longer pink. Sprinkle with cilantro.
Nutrition Facts : Calories 202 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 285mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
SOUTHWESTERN CHEESY CHICKEN SKILLET
I got this recipe from the coupon section of my local Sunday paper. It was published by Kraft Foods and Ro-tel.
Provided by Chef shapeweaver
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken in a large non-stick skillet over medium high heat for 5 to 7 minutes or until cooked through.
- Stir in 2 cups water; bring to a boil.
- Stir in macaroni; cover reduce heat to medium.
- Simmer 15 minutes, or until water is almost absorbed.
- Add Velveeta and Ro-tel; cook until Velveeta is melted, stirring often.
- Remove from heat; stir in sour cream.
- Sprinkle each serving with desired amount of dried parsley.
Nutrition Facts : Calories 373.3, Fat 14.5, SaturatedFat 8.1, Cholesterol 88.3, Sodium 856.7, Carbohydrate 32.1, Fiber 1.1, Sugar 4.6, Protein 27.4
SOUTHWESTERN CHICKEN SKILLET
This recipe is adapted from one that I found on Pinterest. I made some additions and changes to it. I used RoTel Original brand tomatoes with green chiles. It was pretty spicy. Next time I make this, I will use the mild tomatoes. We did not top ours with sour cream, but I imagine it would be good that way. I also think this...
Provided by Judy Garcia
Categories Chicken
Time 40m
Number Of Ingredients 10
Steps:
- 1. Cut chicken into bite-sized pieces. Season as desired with salt, pepper, garlic, red pepper flakes, or whatever spices you prefer.
- 2. Heat a large skillet over medium high heat; add olive oil and swirl to coat bottom of skillet.
- 3. When pan is hot, add the seasoned chicken and cook until no longer pink, stirring often.
- 4. Stir in the uncooked rice, can of tomatoes with green chiles, tomato sauce and water. Bring to a boil then cover.
- 5. Reduce heat and allow to cook about 15 minutes or until rice is almost tender, stirring occasionally so rice does not stick to bottom of skillet.
- 6. Add beans and corn kernels. Continue cooking another 5-10 minutes or until rice is tender and vegetables are heated through.
- 7. Once rice is cooked, remove from heat, top with a handful of cheese and cover. Allow to sit about 5 minutes or until cheese is melted. Top with a dollop of sour cream and serve.
SOUTHWESTERN CHICKEN SKILLET
OK, you've got chicken breasts and half an hour to get something on the table. How about a Southwestern-style skillet made with salsa, corn and cheddar?
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (165°F).
- Remove chicken from skillet; cover to keep warm. Add water, salsa and corn to skillet; mix well. Bring to boil.
- Stir in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or until cheese is melted.
Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
SOUTHWESTERN CHICKEN SKILLET
Steps:
- HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (170°F). REMOVE chicken from skillet; set aside. Add 2 cups water, the salsa and corn to skillet; mix well. Bring to boil. STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or until cheese is melted. Nutrition (per serving): Calories 430, Total fat 10g, Saturated fat 2.5g, Cholesterol 70mg, Sodium 550mg, Carbohydrate 54g, Dietary fiber 4g, Sugars 4g, Protein 33g, Vitamin A 6%DV, Vitamin C 15%DV, Calcium 15%DV, Iron 10%DV
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