Ingredients
Equipment
Method
- If using whole chicken breasts, season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. If using cubed chicken, season similarly.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- Add the seasoned chicken to the skillet with the veggies. Cook until the chicken is cooked through and no longer pink. If cubed, cook until cooked through. If using whole breasts, cook for about 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
- If you cooked whole chicken breasts, remove from skillet and shred with two forks. Return shredded chicken to the skillet.
- Stir in corn, black beans, and diced tomatoes and green chilies. Cook for a few minutes, until heated through.
- Reduce the heat to low. Add the softened cream cheese and stir until melted and evenly distributed.
- Stir in the shredded cheddar cheese until melted and gooey.
- Serve hot, topped with optional toppings such as sour cream, avocado, cilantro, green onions, or tortilla chips.
Notes
Don't overcook the chicken. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C). Soften the cream cheese for a smooth and creamy sauce. To spice it up, add cayenne pepper or hot sauce. Feel free to add other veggies like zucchini or mushrooms. This skillet is great for meal prepping and can be stored in the fridge for up to 3 days. Reheat in the microwave or skillet. A cast iron skillet distributes heat evenly. Serve over rice or quinoa for a heartier meal. For variations, try making a casserole, tacos, or a salad.