This post may contain affiliate links. Please read our disclosure policy.
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. My family likes it best over chips and then loaded with veggies, but it’s great in a tortilla as well.
Ingredients
- 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
Instructions
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!
Thanks for posting this recipe! Looks great
Gah! I made this without reading the comments first, and I to have the soup-like mixture as a finished product. I’m going to let it cook a little longer and see what comes of it. Smells nice though…
I just made this without reading the comments as well, it was soupy like everyone said. I let it simmer about 30 minutes to cook it down, and although it was still a bit runny I let it cool and it thickened up as it cooled down! great flavor! I used pinto beans instead of black beans since thats all I had on hand and it was great! We’re a family of two, so I froze a good amount for a future easy meal.
I think this would be great placed over a bunch of salad greens, for a change of the chicken fajita salad I normally make. Just one more way to get veggies in our diet.
This was delish! I tried to go low-fat and got the low fat cream cheese, and it turned out very soupy. Oh well, sometimes unhealthier is better. 🙂 So tonight, we’re going to pour the leftovers over chips and have nachos. 🙂
Nutrition info?
Followed directions precisely and came out very soupy. Next time I will use 1 cup of chicken broth. Very tasty though, will make again!
I made this tonight. I used 1 1/2 cup of broth and a tiny extra peppers in adobo sauce. My kids and husband liked it and I had a little left over for lunch tomorrow. I gave them the option of chips or tortilla.
This was wonderful and so easy. I did use half of the broth and it turned out great. I will definately make this again. And thanks for introducing me to Smoked Paprika!