Prep time
Total time
27 MIN
This scrumptious, saucy one-skillet dish is bursting with fabulous flavour. Sautéed chicken breasts are simmered in a kicked-up picante sauce featuring black beans and corn. This one’s a keeper!



  1. Sprinkle chicken all over with cumin.
  2. Heat oil in large skillet over medium-high heat.  Add the chicken and cook for 6 minutes, turning once, until browned.  Push chicken to one side; add garlic. Cook and stir for 30 seconds.
  3. Stir in the soup and salsa; bring to boil.  Reduce the heat to medium-low.  Add the beans and corn.  Cover and cook for 5 minutes. Uncover and simmer 10 minutes or until the chicken is cooked through and sauce is slightly thickened.  Sprinkle with cilantro.

Recipe Tips

  • Serve over long grain white or brown rice. Or slice up the chicken and serve the mixture wrapped up in tortillas!
  • You can use any type of beans in this dish – red or white kidney beans and chickpeas will all work equally well.
  • Don’t have cumin on hand? Try using reduced-sodium taco seasoning instead!

Recipe Made With

CAMPBELL'S® Condensed 50% Less Salt Tomato

PACE® Chunky Medium Salsa

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