Smoky Chipotle Chicken Burrito Skillet

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 cup salsa
• 2 ounces chipotle peppers in adobo sauce, minced (about 2 peppers)
• 1 cup shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Optional toppings: sour cream, guacamole, shredded lettuce

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned.
2. 2 Push chicken to the side and add onions and bell peppers, sautéing until softened.
3. 3 Stir in garlic, cumin, and chili powder, cooking for another minute.
4. 4 Add black beans, corn, salsa, and chipotle peppers to the skillet. Stir to combine and simmer for 10 minutes.
5. 5 Season with salt and pepper to taste. Top with cheese and cover until melted.
6. 6 Garnish with cilantro and serve with optional toppings.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• Add diced tomatoes for extra freshness.
• Substitute ground turkey for chicken for a leaner option.

Substitutions

• Use canned green chilies if chipotle peppers are unavailable.
• Substitute lime juice for a tangy kick.

Pairings

• Corn tortillas
• Mexican rice
• Refried beans

Nutrition

Tips

• For extra heat, add more chipotle peppers to taste.
• Use a mix of chicken thighs and breasts for added juiciness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

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

Serving Suggestions

• Serve with warm tortillas for a customizable burrito experience.
• Pair with a fresh avocado salad for a complete meal.

FAQ