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Spicy Chipotle Chicken Taco Skillet

A warm, comforting meal that's quick and easy, featuring tender chicken with smoky chipotle peppers, black beans, and corn, all served in tortillas topped with cheese and fresh cilantro.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb chicken breast, diced Boneless and skinless recommended
  • 2 chipotle peppers in adobo, minced
  • 1 onion, diced
  • 1 can black beans, drained
  • 1 cup corn Fresh or frozen
  • 8 small tortillas Whole wheat or corn for healthier option
Toppings
  • shredded cheese Dairy-free option available
  • sour cream
  • cilantro
  • lime For squeezing on top

Method
 

Preparation
  1. Heat a tablespoon of olive oil in a large skillet over medium heat.
  2. Add the diced onion and cook, stirring occasionally, for about 4 minutes until soft and translucent.
  3. Add the diced chicken to the skillet and cook for 6 to 7 minutes, stirring occasionally, until cooked through.
  4. Stir in the minced chipotle peppers, drained black beans, and corn. Cook for an additional 3 to 4 minutes until heated through.
  5. Taste and adjust seasoning with salt as desired.
  6. Warm the tortillas in a separate pan or microwave until pliable.
  7. Spoon the chicken mixture into each tortilla, topping with shredded cheese, a dollop of sour cream, and fresh cilantro. Squeeze lime on top.

Notes

Store in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months. Reheat on stovetop or microwave.