Skillet Salsa Chicken

I knew as soon as I saw this recipe on Taste of Home Cooking, it would be a huge hit with Miss F. And I wasn't wrong. She inhaled it, comparing it to one of her favorites, crockpot chicken enchilada soup.  I served it over plain white rice because I am not a huge cilantro fan and neither is anyone else.  I used Greek yogurt instead of the sour cream because I didn't have any on hand, no one was the wiser.  I loved how easy this was, in the time that it took the rice to cook with the magical Fasta Pasta, dinner was ready.  It doesn't get any easier than that!

Skillet Salsa Chicken

2 teaspoons vegetable oil
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 medium sweet onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chile powder
1 teaspoon salt
2 cups salsa
1 cup chicken broth
1 cup corn kernels
1 can black beans, drained and rinsed
2 tablespoons sour cream
1 tablespoon lime juice
1 avocado, for serving
Steamed rice, for serving

Heat the oil in a large skillet over medium high heat. Add the chicken and cook for 4-5 minutes until no longer pink. Add the onion and saute for another 2-3 minutes until onion is soft and chicken is cooked through. Add minced garlic and stir for 30 seconds until fragrant. Add the seasonings, salsa, broth, corn and black beans to the pan and stir to combine.

Turn the heat down to medium low and simmer for 10 minutes. Remove the pan from the heat and stir in the sour cream and lime juice. Serve topped with sliced avocado and over rice.

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