Creamy Chipotle Black Bean Chicken

Time: 40 minutes Yield: 7 servings Recipe from Jamie Cooks It Up! 2 chicken breasts 3 C chicken broth 1 (14.5 ounce) can Mexican stewed tomatoes, diced or whole 1 (15 ounce) can black beans 1 (15 ounce) can corn 1 (4 ounce) can green chillis 1 (8 ounce) cream cheese 1/2 t smoked paprika Large flour tortillas, or corn chips 1. Place two chicken breasts (you can use frozen) into a large skillet. Pour a can of Mexican Stewed tomatoes over the chicken. If you are using whole tomatoes, take some scissors and cut the tomatoes into small pieces.  2. Pour 3 cups of 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 so that some of the steam can escape. Let the old girl cook until the chicken is cooked through and no longer pink. Should take about 15-20 minutes depending on how thick the chicken is. 3. Remove the chicken to a plate and let it sit for about 5 minutes. Keep the juices in the pan cooking at a simmer.  4. Chop the chicken into small chunks with a sharp knife.  5. Carefully place the chicken back into the brothy skillet. 6. Rinse and drain one can black beans, one can corn and one single can of green chilis. Add them to the skillet. 7. Add one package of cream cheese, 1/2 teaspoon of smoked paprika and 1/2 teaspoon of chopotle peppers and adobo sauce.  8. Give it all a nice stir so the cream cheese can melt and all ingredients can get incorporate.  9. Let it continue to simmer over medium high heat for about 10 minutes to allow the ingredients to heat through and the sauce to thicken up just a bit. Give it a good stir occasionally. 10. Place a nice helping of the chicken filling into the center of a large flour tortilla and fold up the sides. Roll the other sides of the tortilla up and vwalla. A quick dinner of wonder at your finger tips. Or, pour some into a small bowl and dunk some tortilla chips into it as a tasty dip.