Easy Mexican Chicken
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Easy Mexican Chicken
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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.
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Ingredients
- 1 1/2 teaspoons olive oil
- 1/2 onion medium, diced
- 1/2 cup corn frozen
- 1 1/2 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
- 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.
- Dairy free if cheese is omitted.
- Gluten free if served with gluten-free tortillas, chips, or rice.
- We recommend organic ingredients when feasible.
- 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.
- Calories 162
- Calories from Fat 27
- % Daily Value*
- Fat 3g
- 5%
- Saturated Fat 1g
- 6%
- Cholesterol 2mg
- 1%
- Sodium 423mg
- 18%
- Potassium 615mg
- 18%
- Carbohydrates 28g
- 9%
- Fiber 9g
- 38%
- Sugar 3g
- 3%
- Protein 9g
- 18%
- Vitamin A 120IU
- 2%
- Vitamin C 14.9mg
- 18%
- Calcium 79mg
- 8%
- Iron 3.7mg
- 21%
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