Santa Fe Chicken

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 6 skinless, boneless chicken breast halves (about 1-3/4 pounds)
• 1 teaspoon minced garlic
• 4 green onions, minced (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell's Healthy Request Condensed Healthy Request Tomato Soup
• 1/2 cup Pace Picante Sauce
• 1/2 cup water
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 cup whole kernel corn
• 2 tablespoons chopped fresh cilantro leaves

Directions

1. Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
3. Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.

Recipe Yield: Yield: 6 servings

Source: Campbells; Culinary.net and FamilyFeatures