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Santa Fe Chicken

This is originally a WW recipe, but like I do with all recipes, I had to make it my own. One of the first and most important modifications is to eliminate the spices called for in the original recipe. I skipped them all, and substituted with Pilsen seasoning. It was a hundred times better and soooo good!

Submitted by: Rebecca from Bourbonnais, Illinois
Yield: 4


  • 1 1/2 pounds chicken breast
  • 14.4 ounce can diced tomatoes with mild green chilies
  • 15 ounce can black beans
  • 8 ounces frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 ounce can fat-free chicken broth
  • 3 scallions, chopped
  • salt to taste

Preparation Instructions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in a deep, covered baking dish. Season chicken breast with salt and lay on top. Bake at 400 for 60-90 minutes.

Half hour before serving, remove chicken and shred. Return chicken to pot and stir. Adjust salt and seasoning. Serve over rice or in a tortilla.

Helpful Hints

I made a ‘paste’ of reduced fat sour cream and cilantro in the tube (sold in produce departments) and spread a thin amount on the tortilla, then added the fillings. I then squeezed some fresh lime on the fillings and WOW, it was phenomenal! FYI the original submission calls for this to be cooked in a crockpot for several hours. I have tried that method and far prefer the flavor of the oven baked. It really does make a difference.



Spices Featured in this Recipe

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