Chicken Quesadilla Stew
-2 to 3 cups cooked chicken, thawed
-1 (14-oz) can chicken broth + 1 empty can filled with water
-5 green onions (scallions) or one small yellow onion
-1 store-bought fajita or taco seasoning packet
-1 (10-oz) can diced tomatoes with green chiles (like RO*TEL), undrained
-1 (15-oz) can black beans, undrained
-1 (8-oz) can whole kernel corn, drained
-4 to 6 oz cream cheese, softened and stirred
-shredded Mexican cheese for topping (optional)
Start with 2 or 3 cups of thawed, leftover cooked chicken and a can of chicken broth. Refill the empty broth can with water and add to mixture. Heat the chicken & broth in a large saucepan until slow simmer is reached.
Meanwhile, chop the onions into small bits and add to the saucepan. Once chicken is simmering, stir in a store-bought packet of fajita or taco seasoning (or just combine your own spices like cumin and chili powder if you prefer). Stir until spices are well-distributed.
Add the diced tomatoes with chiles, black beans, and corn. Stir well and return to simmer.
Once stew is hot, stir in 4-6 ounces of softened 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. Let simmer, stirring frequently until cream cheese is completely incorporated into the liquid.
Serve immediately topped with shredded Mexican cheese.
P.S.–The leftovers freeze beautifully!