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5 from 1 vote

Southwestern Chicken Recipe

Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Entree

Ingredients

  • 2-4 tablespoons olive oil
  • 4 boneless skinless chicken breast halves or 8-10 boneless skinless chicken breast strips
  • 1 cup chopped onion
  • 2 jalapeno peppers seeded and minced
  • 8 cloves garlic minced
  • 2 ribs celery chopped
  • 2 tbsp lime juice
  • 2 cans diced Del Monte Southwestern-Style Petite Cut® Diced Tomatoes I used the Green Chilies kind (you can also use 2 cups fresh diced tomatoes)
  • 3 cups whole kernel corn fresh, canned or frozen (I used Del Monte canned)
  • 2 tablespoons chili powder
  • salt & pepper to taste

Instructions

  • Heat a large skillet over medium-high heat; add olive oil.
  • Season chicken breasts with salt and pepperthen add to skillet. Make sure both sides of chicken are no longer pink, about 10 to 15 minutes. When chicken is cooked, remove to a large clean platter.
  • While chicken is cooking, combine chopped onion, jalapenos, garlic, and celery in small bowl and set aside.
  • Combine chopped tomatoes with corn kernels, lime juice, and chili powder in large bowl. Toss slightly.
  • Add the onion and garlic mixture to the hot skillet; sauté until onion is tender or about 4-5 minutes.
  • Pour tomato and corn mixture into the skillet; place chicken on top.
  • Reduce heat, cover, and simmer for about 10 minutes.
  • Can be garnished with large black olives slices like in the picture.
  • Best served with rice (I used long grain & wild rice)
  • Also, my husband ate his on a tortilla so it made for a great lunch the next day as well.