Chicken Quesadilla Stew–Printable Version

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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!


One Response to “Chicken Quesadilla Stew–Printable Version”


  1. Cheap Recipe: Chicken Quesadilla Stew « The Red Kitchen Project - February 4, 2010

    […] Chicken Quesadilla Stew–Printable Version […]

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