Simple Salsa Skillet | Midwest Living

Simple Salsa Skillet

Simple Salsa Skillet

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  • Makes: 4 servings
  • Start to Finish 25 mins

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For a change in routine, substitute green salsa for red in this easy chicken, potato and bean hash.


  • 2 cups peeled, cubed potatoes
  • 8 ounces skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 tablespoon cooking oil
  • 1 green sweet pepper, cut into julienne strips
  • 1 red sweet pepper, cut into julienne strips
  • 1 15 1/2 - ounce can whole kernel corn, drained
  • 1 15 - 16 - ounce can black beans, rinsed and drained
  • 1 16 - ounce jar salsa
  • Sour cream (optional)
  • Fresh cilantro, snipped (optional)


  1. In a covered large nonstick skillet, cook potatoes in a small amount of boiling water, about 10 minutes, or until tender, stirring occasionally. Drain and set potatoes aside.
  2. In the same skillet, cook chicken in hot oil over medium heat for 2 minutes. Add pepper strips; cook 2 minutes more. Add cooked potato, corn, black beans and salsa. Stir gently to combine, then cook, covered, for about 10 minutes, stirring occasionally. If you like, serve with sour cream and/or cilantro.


  • For a lower-sodium version of this dish, use low-sodium canned vegetables and cook the potatoes in unsalted water.

Nutrition Facts

(Simple Salsa Skillet)

Servings Per Recipe 4, carb. (g) 33, Fat, total (g) 6, cal. (kcal) 243, chol. (mg) 31, fiber (g) 8, sodium (mg) 744

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