Well, hey there good lookin’.
Good morning, good afternoon, or good evening. Which ever it may be. Thanks for taking time out of your day to join me and this saucy, creamy, smokey, flavorful, hearty chicken filling of wonder.
Kids like it. Dads like it. Moms like it. Your dog may like it. (If I had one I would have given he or she a taste test, my apologies for insufficient data.) Your Grandma may like it (it’s not overly spicy, ok?) I bet your neighbor would like it, or your mailman, or the gal in the apartment next door.
It’s a good one, my friends. Hope you make some today.
Here’s a little shot of two ingredients used in this recipe that you may not have on hand. Let me give you a little tip. Get them on hand. You won’t be sorry. They are both fairly new seasonings to me and I can’t seem to get enough of either of them. Sometimes I go to my cupboard and just take a big sniff of the Smoked Paprika. How can a little red powder smell so good! Seriously, I am that weird. Try not to hold it against me, okay?
The Chipotle Peppers in Adobo Sauce are also wonderful and pack a lot of flavor. You won’t ever need the whole can for a single recipe. So as not to waste, open up the can and then blend it up. (The contents of the can, not the can.) Then place the blended Chipotles into a small freezer safe ziploc bag. Label it, and pop it into your freezer. You’ll have it handy to break a piece off and pop it into a recipe or two.
Ok then, let’s cook the chicken shall we?
Creamy Chipotle Southwest Black Bean Chicken
Time: 40 minutes
Yield: 7 servings
Recipe from Jamie Cooks It Up!
2 chicken breasts
3 C chicken broth
1 (14.5 ounce) can Mexican stewed tomatoes, diced or whole
1 (15 ounce) can black beans
1 (15 ounce) can corn
1 (4 ounce) can green chillis
1 (8 ounce) cream cheese
1/2 t smoked paprika
1/2 t chipotle peppers and adobo sauce, blended
flour tortillas, or corn chips
1. Place two chicken breasts (you can use frozen) into a large skillet. Pour a can of Mexican Stewed tomatoes over the chicken.
If you are using whole tomatoes, take some scissors and cut the tomatoes into small pieces.
2. Pour 3 cups of chicken broth into the pan. Over high heat, bring the ingredients to a rolling boil. Reduce the heat to medium high and cover the pan with the lid at an angle to so that some of the steam can escape. Let the old girl cook until the chicken is cooked through and no longer pink. Should take about 15-20 minutes depending on how thick the chicken is.
3. Remove the chicken to a plate and let it sit for about 5 minutes. Keep the juices in the pan cooking at a simmer.
4. Chop the chicken into small chunks with a sharp knife.
5. Carefully place the chicken back into the brothy skillet.
6. Rinse and drain one can black beans, one can corn and one single can of green chilis. Add them to the skillet.
7. Add one package of cream cheese
1/2 teaspoon of smoked paprika
and 1/2 teaspoon of chopotle peppers and adobo sauce.
8. Give it all a nice stir so the cream cheese can melt and all ingredients can get incorporate.
9. Let it continue to simmer over medium high heat for about 10 minutes to allow the ingredients to heat through and the sauce to thicken up just a bit. Give it a good stir occasionally.
10. Place a nice helping of the chicken filling into the center of a large flour tortilla and fold up the sides.
Roll the other sides of the tortilla up
and vwalla. A quick dinner of wonder at your finger tips.
Or, pour some into a small bowl
and dunk some tortilla chips into it as a tasty dip. Either way, it’s good as gold my friends. Hope you enjoy it!