Creamy Chipotle Black Bean Chicken Burritos

Creamy Chipotle Black Bean Chicken Burritos 

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

1/2 t chipotle peppers and adobo sauce, blended

flour tortillas, or corn chips

1. Place the 2 chicken breasts into a large skillet and pour the can of Mexican tomatoes over the chicken.

2. Pour 3 cups of chicken broth over the chicken. Heat over high heat bringing the ingredients to a boil. Reduce the heat to medium and over with a lid at an angle so some of the steam can escape. Cook until chicken is no longer pink, or about 20 minutes. 

3. Remove the chicken and let them cool for about 3 minutes. Keep the juices in the pan at a simmer.

4. Chop the chicken and return to the skillet.

5.  Rinse and drain the black beans, corn and green chilies, then add them to the skillet. 

6. Add package of cream cheese.

7. Add 1/2 teaspoon of smoked Paprika. 

8. Add 1/2 teaspoon of chipotle peppers and adobe sauce.

9. Stir ingredients and simmer over high heat for about 10-15 minutes until the sauce thickens up. 

10. Fill your tortilla with ingredients from skillet, and enjoy!