- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 3/4 pounds skinless, boneless chicken breast halves
- 1 teaspoon minced garlic
- 4 green onions, minced
- 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Tomato Soup
- 1/2 cup Pace® Picante Sauce
- 1/2 cup water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup whole kernel corn
- 2 tablespoons chopped fresh cilantro leaves
- Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
- 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.
- 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.