Southwestern Chicken Skillet


I really do loathe cleaning house.  I’m not very good at it and I’ve just never developed those routines that more normal adults do.  I’m always behind on laundry and dishes.  I’ve made friends with the dust bunnies.  I don’t really care if beds are made or not because we’re getting back into them at the end of the day!

But this summer, I’m determined to get things clean and organized – or at least hidden better.

I’ve been doing a little at a time so it’s not as overwhelming, but at some point, I’m going to have to just get it in gear and get it done.  It just seems like every time I get in the middle of a cleaning task, somebody calls my name.  They need a towel or toilet paper.  I need to break up a fight.  The dog needs to go out.  It’s time to start cooking a meal.

Yes, I know these are normal things, but when you already don’t like cleaning house, these things are the perfect excuse for not finishing.  My goal is to have the house decent by the end of June.

I love cooking, but these days, I need a quick and easy meal that doesn’t dirty up a lot of dishes and add to the pile of dishes that never seems to diminish.  This is a really good one!  Super easy and quick, but with great flavor.

Southwestern Chicken Skillet

  • 2-3 tablespoons of olive oil
  • 2 cups of chopped onion
  • 3-4 cups of cooked chicken breasts, cubed
  • 1 package of taco seasoning
  • 1 15-ounce can of black beans, drained and rinsed
  • 1 14.5-ounce can of fire roasted diced tomatoes
  • 1 15.25-ounce can of whole kernel corn, drained
  • 1 4-ounce can of chopped green chiles
  • 1/2 cup of water
  • White rice

Sautee onions in olive oil over medium-high heat until onions are tender and translucent.  Add the chicken and continue cooking for 4-5 minutes.  Add taco seasoning, beans, tomatoes, corn, chiles, and water.  Stir to combine.  Bring to a bubble and then reduce heat to low.  Simmer for 10-15 minutes.

While mixture is simmering, prepare the rice according to package directions.

Serve chicken mixture over rice.

Well Duh #1:  When rinsing the beans, just pour them into a strainer and run water over them until they no longer appear “sudsy.”

Well Duh #2:  You can also top this with sour cream and shredded cheddar.

This was a “Can I have some more?” kind of dinner.  Michael ate his without rice and still loved it.  It was flavorful and hearty and delicious.  Best of all, it was quick, easy, and only used one skillet!



One thought on “Southwestern Chicken Skillet

  1. Pingback: Turkey & Wild Rice Skillet | Mama, Can I Lick the Spoon?

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