Description

This 15-minute Southwestern Chicken and Black Bean Skillet is a fast and flavorful one-pan meal that’s loaded with protein, veggies, and bold Tex-Mex flavor. Made with pantry staples like canned black beans, corn, and salsa, it’s the perfect recipe when you need dinner on the table in a flash.

Ingredients

1 lb cooked chicken breast, shredded or diced (rotisserie works great)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen or canned corn (drained)
1 cup chunky salsa (mild, medium, or hot – your choice)
1/2 cup shredded cheddar cheese
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
Salt and pepper, to taste

Optional toppings: chopped cilantro, diced avocado, sour cream, lime wedges

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Instructions

Heat the pan: In a large skillet over medium heat, add olive oil.
Warm it up: Add the cooked chicken, black beans, corn, salsa, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.
Cook: Let everything heat through for 5–6 minutes, stirring occasionally until hot and bubbly.
Cheese time: Sprinkle cheese over the top and let it melt for 1–2 minutes.
Serve: Spoon into bowls or serve with rice, tortillas, or over a salad. Add your favorite toppings and enjoy!

Notes

To save even more time, use pre-cooked or leftover chicken.

Add chopped bell peppers or onions for extra veggies.

Swap cheddar for pepper jack if you want a spicier kick.