spicy southwestern skillet chicken

Gather It

1 to 2 teaspoon chili powder
1/4 teaspoon pepper
1/4 teaspoon salt + more if desired
4 boneless skinless chicken breasts
1 tablespoon vegetable oil
1 can black (or pinto) beans, drained and rinsed
1 can whole kernel corn, drained
2/3 cup Thick and Chunky salsa
2 cups hot cooked rice

Make It

Mix chili powder, salt and pepper in a bowl. Sprinkle evenly over both sides of chicken. In a nonstick skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F).

Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Note It

We don't have this very often but we do I always wonder why I don't remember to make this more often. I haven't done this but I think it could be good if you were to saute some onions and green peppers and add them in with the bean/corn mixture.

taco soup

Gather It

1 pound hamburger
1 can corn (or half bag frozen corn)
1 can black beans
1 can diced tomatoes (or rotell)
3 cups water
3 bouillon cubes
1/2 onion
1 package taco seasoning

Make It

Brown hamburger. Once browned, combine all ingredients in a large pot and boil on high for 20-30 minutes. Delicious alone or topped with cheese, chips, and sour cream.

Note It

My sweet sister in law Jamie gave me this recipe the first Christmas that I was married. This is the only taco soup recipe that I've made for our family over the last four years. So that being said, I'm probably biased with this recipe but it's quick and easy and taste pretty darn good.