Monday, April 30, 2012

Creamy Chipotle Black Bean Chicken

'Creamy Chipotle Black Bean Chicken'


2 chicken breasts
3 cups chicken broth
1 can Mexican stewed tomatoes, diced (14.5 ounce
1 can black beans, drained and rinsed (15 ounce)
1 can corn, drained (15 ounce)
1 can green chilli's (4 ounce)
1 cream cheese (8 ounce)
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle peppers and adobo sauce, blended
Large flour tortillas OR corn chips


1. Place chicken breasts into a large skillet. Pour Mexican Stewed tomatoes over the chicken. If using whole tomatoes, cut the tomatoes with kitchen shears.

2. Pour 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 allow some of the steam to escape. Cook for 15-20 minutes, or until chicken is cooked through.

3. Remove chicken to a plate and let stand for 5 minutes. Keep the juices in the pan cooking at a simmer. Chop the chicken into small chunks with a sharp knife.

4. Carefully place the chicken back into the skillet. Mix black beans, corn and green chilis into the skillet.

5. Mix in cream cheese, smoked paprika and chopotle peppers. Stir until the cream cheese is completely melted and all ingredients have been mixed together thoroughly.

6. Continue to simmer over medium high heat for about 10 minutes to allow ingredients to heat through and the sauce to thicken up. Stir occasionally.

7. Serve either in flour tortillas as burritos, or pour some into a small bowl and serve with tortilla chips as a dip.


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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife