This Southwestern Chicken recipe can be transformed into hard or soft tacos, salad, enchilada, or quesadilla. It can become as spicy or mild as you want it. My kids love melting some cheese on a corn tortilla and eating this as a taco. Add your favorite salsa and enjoy!
- 2-3 lbs chicken breast
- 2 cans (15 oz) of Retell Tomatoes
- 2 cans(15 oz) pinto or black beans
- 1 can (15oz)of corn
- 2 TBSP chili seasoning (less if you want mild)
You can boil all these together on the stove or you can throw in all the ingredients into an Instant Pot. We use the Instant Pot.
Put frozen or thawed chicken in the pot. Drain all beans and wash them. Add them into the pot with the corn. Add enough water to submerge the chicken, corn, and beans. Throw in your chili seasoning and boil until done. If you use the Instant Pot press the Stew Button and add additional time until you get to 50 mins. Make sure to pressurize your Instant Pot for this recipe.
If you are using Instant Pot depressurize when it beeps. Once the food is done, drain all the extra water out and serve.
My husband actually came up with this recipe because we were at the end of the pay period and were low on food. We had not laid out any meat to dethaw. He looked in our food pantry and found some Retell tomatoes, corn, and black beans. He made his own chili seasoning out of spices and threw some of that in it. We had just got our Instant Pot for Christmas and decided to try this in there. I was skeptical, but one bite and I was in love! It is now one of our family’s favorite meals. This recipe feeds our family of 5 for 2-3 days.
I hope your family likes it as much as ours!
If you like this recipe, try the Chicken Taco Soup. Ingredients are similar, but yet another variation you can make.