Chipotle Chicken and Pinto Bean Skillet
A skillet meal of shredded chicken, pinto beans, zucchini, and a tomato-chipotle sauce topped with crunchy tortilla strips.
- Calories
- 680
- Protein
- 49g
- Carbs
- 66g
- Fat
- 20g
Per serving
Ingredients
For 4 servings · 35 min total
- boneless skinless chicken breast20 oz
- pinto beans2 can
- zucchini4
- diced tomatoes2 can
- corn tortillas8
- shredded cheddar cheese1 cup
- yellow onion1
- olive oil8 tsp
- cumin1 tsp
- chili powder1 tsp
Instructions
- 1Cook the chicken in a covered skillet with a splash of water until cooked through, then shred it with two forks.
- 2Slice the tortillas into strips and toast them in a dry skillet until crisp.
- 3Cook the onion and zucchini in oil until softened.
- 4Stir in the tomatoes, beans, chicken, cumin, and chili powder, then simmer until hot and slightly thickened.
- 5Top each serving with cheddar and toasted tortilla strips.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.