Southwestern Chicken Black Bean (Print Version)
# Ingredients:
→ Main ingredients
01 -
3 tablespoons olive oil
02 -
1 medium red onion, diced small
03 -
1.50 pounds boneless skinless chicken breast, cut into bite-sized pieces
04 -
1 large red bell pepper, seeded and diced small
05 -
15 ounces black beans, drained and rinsed (no salt added)
06 -
8 ounces corn, drained and rinsed (or about 3/4 cup thawed frozen corn)
07 -
4 ounces diced green chiles, do not drain (fire-roasted preferred)
08 -
1 to 2 teaspoons ground cumin
09 -
1 to 2 teaspoons chili powder
10 -
1 teaspoon kosher salt, or to taste
11 -
½ teaspoon freshly ground black pepper, or to taste
12 -
½ teaspoon ground coriander
13 -
2 to 4 tablespoons lime juice
14 -
2 to 3 tablespoons fresh cilantro, for garnishing
# Instructions:
01 -
In a large skillet, heat olive oil over medium heat. Add diced red onion and sauté for about 5 minutes or until softened and translucent.
02 -
Add the chicken and red bell pepper to the skillet. Cook over medium-high heat for about 5 to 7 minutes, stirring occasionally, until chicken is cooked through.
03 -
Add black beans, corn, diced green chiles, ground cumin, chili powder, salt, pepper, and ground coriander to the skillet. Stir to combine. Allow the mixture to simmer for 2 to 3 minutes or until thoroughly warmed.
04 -
Stir in lime juice and taste for seasoning balance. Adjust spices or salt as needed. Optionally, add a pinch of cayenne pepper for extra heat.
05 -
Sprinkle fresh cilantro evenly over the skillet. Serve immediately.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.