This 4-ingredient creamy southwest chicken pot is the kind of supper that saves a busy evening and still feels cozy enough to gather everyone around the table. It leans on a handful of simple pantry and freezer staples, then turns them into a warm, creamy one-pot meal with a mild southwestern flavor that even picky eaters usually enjoy. It is a great recipe to keep in your back pocket when you want comfort food without a long ingredient list or a pile of dishes.
Serve this over warm rice, buttered noodles, or baked potatoes to soak up all that creamy sauce. It is also good with tortilla chips on the side, a simple green salad, or some sliced avocado if you want to round things out. For family-style dinners, I like setting out a little dish of shredded cheese or chopped cilantro so everyone can finish their own bowl the way they like it.
4-Ingredient Creamy Southwest Chicken Pot
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 packet taco seasoning, about 1 ounce
1 can cream of chicken soup, 10.5 ounces
1 bag frozen corn, 12 to 16 ounces
Directions
1. Place the chicken breasts in a large pot or deep skillet. Sprinkle the taco seasoning over the top, then add the cream of chicken soup and frozen corn.
2. Set the pot over medium-low heat, cover, and cook for 25 to 35 minutes, stirring once or twice as the soup melts into a sauce, until the chicken is cooked through and tender.
3. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the sauce and stir well to coat everything evenly.
4. Simmer for 2 to 3 more minutes until hot and creamy, then serve right away.
Variations & Tips
For extra heat: Stir in a spoonful of diced green chiles or a pinch of cayenne if your family likes a little more kick. A pepper jack cheese topping is also tasty for spice lovers.
For picky eaters: Use a mild taco seasoning and shred the chicken very finely so it blends right into the sauce. Serving it over rice or noodles can make the flavor feel even more familiar for little ones.
To make it richer: Add a half cup of sour cream or a handful of shredded cheddar at the end for an even creamier finish. Just stir it in off the heat so the sauce stays smooth.
Slow cooker option: Add everything to the slow cooker and cook on low for 4 to 6 hours or until the chicken shreds easily. This is a nice way to have supper ready after a long day.
Storage tip: Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave. If the sauce thickens up, add a splash of milk or broth to loosen it.