Santa Fe Chicken with Black Bean Salsa

I had some black bean salsa already made up in the freezer and wondered what I could do with it.  Other ingredients on hand were chicken and a can of organic tomato soup.  Here's what I came up with (chicken recipe adapted from Campbell's Kitchen, although I didn't use Campbell's tomato soup!).  Bill said it's a keeper!

Ingredients


Chicken

• 1 tbsp flour
• 1 tbsp chili powder
• 1 lb boneless, skinless chicken tenderloins
• 2 tbsp olive oil
• 1 can (10-3/4 ounces) Wolfgang Puck organic creamy tomato soup
• Seasonings to taste (I used a little garlic powder, black pepper, cayenne, and salt)
• 1/4 cup shredded cheese (cheddar or Monterey Jack are good)

Black bean salsa (make to your own taste and add whatever you like! Below is what I used.)

• 1 cup black beans
• 2 tbsp red bell pepper, diced
• 2 tbsp red onion, diced
• 1 tbsp jalapeno, diced (more or less to taste)
• 1 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• 2 tsp lime juice (more or less to taste)
• 1 tsp chili powder
• 1/2 tsp salt (more or less to taste)

Directions

• Stir the flour and chili powder on a plate.  Coat the chicken with the mixture.
• Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  
• Add the soup and desired seasonings to the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. 
• Meanwhile, mix black bean salsa ingredients in a medium pot over low heat until heated through.
• Top with cheese and black bean salsa and serve over my Cilantro-Lime Rice.