Mexican Smothered Chicken



  • 4 Boneless, Skinless Chicken Breasts
  • 1 can Cream of Mushroom soup
  • 1 can black beans, drained and rinsed
  • 1 cup salsa or 1 can rotel tomatoes, drained
  • Sour Cream, optional (2 Tbls to 1/2 cup)
  • Taco seasoning, optional
  • Shredded cheese, optional

Pre-heat oven to 350 degrees.

In a bowl, mix soup, salsa (or rotel), sour cream, and seasonings.

Place chicken in a lightly greased (or buttered) baking dish.  Add black beans. Pour soup mix over chicken. Top with with cheese. Bake for 35 – 45 minutes (up to 1 hour), or until chicken is fully cooked.

Serve with Fiesta rice or mashed potatoes.

Variations and Tips

  • Make a healthier version with 2% or low-fat cheeses, low-fat sour cream, and Healthy Request soups. Honestly, that’s how I make it and it was fabulous.
    • If you use Healthy Request soups, do not add additional liquid even if the soup mixture seems thick.  It will thin out during the cooking process
  • Don’t have salsa? Use 6 oz of tomato sauce and add taco seasoning.
  • Left-overs?

    • Shredded up the chicken and serve in taco shells or tortillas.
    • Dice up the chicken, throw chicken and soup mixture into a pot, add chicken broth and extra seasonings for a quick and easy tortilla soup.  This is great if you add a little corn.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s