Smoky Chipotle Chicken Tortilla Skillet
A one-pan chicken, corn, and tortilla skillet that eats like fajitas with way less effort.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)
INSPIRED BY
Inspired by the way tortilla soup tastes on day two, thick, smoky, and scoopable. This version keeps it skillet-simple for a weeknight.
Story
I have a soft spot for meals that feel like a diner special, but come together with one pan and a sharp knife. This skillet is that vibe, smoky, cheesy, and a little messy in the best way. The tortilla strips soak up just enough sauce to turn into chewy little noodles. If you have hot sauce, it is invited.
By Theo
Ingredients
- 1 tbsp neutral oil
- 1 lb boneless, skinless chicken thighs, cut bite-size
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp chipotle in adobo, minced
- 1 cup jarred salsa (medium)
- 1 cup corn kernels (fresh or frozen)
- 1 cup canned black beans, rinsed
- 4 small corn tortillas, cut into thin strips
- 3/4 cup shredded cheddar or Monterey Jack
- 1 lime, cut into wedges
Instructions
- Heat oil in a large skillet over medium-high. Season chicken with salt, chili powder, and cumin, then brown 5 minutes, stirring once or twice.
- Stir in chipotle and cook 30 seconds until fragrant. Add salsa and 2 tbsp water, scraping up browned bits.
- Add corn and black beans. Simmer 5 minutes, until chicken is cooked through and the sauce is thick and glossy.
- Scatter tortilla strips over the top and gently fold them in so they soften but keep some chew.
- Reduce heat to low, sprinkle cheese, cover 2 minutes to melt.
- Finish with a big squeeze of lime. Serve hot with any toppings you like.
Chef Tips
- No chipotle on hand, swap in 1 to 2 tsp smoked paprika plus a pinch of cayenne.
- For extra veg, toss in a sliced bell pepper with the corn.
- Serve it with a dollop of yogurt or sour cream to mellow the heat.
- Leftovers reheat best with a splash of water to loosen the sauce.
Cook's Notes
- Use thighs for the juiciest result, breasts work but pull them as soon as they hit 165F.
- Cut tortillas into strips with kitchen shears, it is faster than a knife.
- If your salsa is very thick, add 2 to 4 tbsp water so the sauce can simmer.