Pantry Saver Salsa Chicken and Beans

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes with green chilies
• 1 (8 oz) can tomato sauce
• 1/2 cup salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup frozen corn
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt to taste
• Freshly ground black pepper to taste
• Optional: shredded cheese and sour cream for serving

Steps

1. 1 In a large pot, combine chicken, kidney beans, diced tomatoes, tomato sauce, salsa, cumin, chili powder, and smoked paprika.
2. 2 Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. 3 Stir in frozen corn and cook for an additional 5 minutes, until chicken is cooked through and vegetables are heated.
4. 4 Season with salt and pepper to taste.
5. 5 Serve hot, garnished with cilantro and lime wedges. Optional toppings include shredded cheese and sour cream.

Equipment

• Large pot

Variations

• Add sautéed bell peppers and onions for extra veggies.
• Use chicken breast for a leaner option.

Substitutions

• If you're out of tomato sauce, use an additional can of diced tomatoes.
• Substitute chicken with chickpeas for a vegetarian version.

Pairings

• Warm corn tortillas
• Steamed jasmine rice

Nutrition

Tips

• For a spicier kick, add diced jalapeños or extra chili powder.
• If you like, swap kidney beans for black beans or pinto beans.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with warm tortillas or over steamed rice.
• Pairs well with a fresh avocado salad.

FAQ