This is a sort of variation on tortilla soup I invented a while back. I didn’t feel like putting tortillas in the soup, and I wanted something a bit thicker and heartier so I wouldn’t have to worry about making sandwiches to go with dinner.
I left out the tortillas, added some new ingredients like cream cheese, and Chicken Quesadilla Stew was born. I liked it so much I may never make traditional tortilla soup or chili again! 🙂
Start with 2 or 3 cups of thawed, leftover cooked chicken (see this post for great tips on scavenging chicken & stock) and a can of
chicken broth. Heat the chicken and broth in a large saucepan until slow simmer is reached. Refill the empty broth can with water one time and add water to mixture.
Meanwhile, chop several green onions (or one small yellow onion would work) and add to the saucepan. Once chicken is simmering, stir in a store-bought packet of fajita or taco seasoning (or just add your own spices like cumin and chili powder if you prefer). Stir until spices are well-distributed.
Add a 10-ounce, undrained can of diced tomatoes with chiles (think RO*TEL), a 15-ounce undrained can of black beans, and a small, drained can of whole kernel corn (you
can use frozen corn instead just as easily, too). Stir well and return to simmer.
Once stew is hot, stir in 4-6 ounces of cream cheese, adding a little bit of water or milk if broth is not substantial, or if you prefer the recipe to be closer to soup than a creamy stew.
Serve immediately topped with shredded Mexican cheese.
P.S.–The leftovers freeze beautifully!