Ingredients40 m servings 230 cals
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Heat the remaining oil in the skillet over medium heat. Add the onions and cook until tender-crisp, stirring occasionally.
- Stir the soup, milk, chile pepper and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cilantro, if desired.
Per Serving: 230 calories; 9.1 g fat; 11.5 g carbohydrates; 24 g protein; 61 mg cholesterol; 420 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was very good. I used about a tablespoon of chipotle tabasco sauce instead of the dried chipotle powder, but other than that followed the recipe exactly. Served with southwest hashbrowns,...
This was quick and easy and so delicious. The next time I make it I'll put it over rice. I used canned chipotle in adobo sauce, 1 pepper and 1 tablespoon of adobo. I also added a half can of wat...