Chipotle Chicken Burritos


  • 2 Whole Chicken Breasts
  • 1 Can Mexican Stewed Tomatoes
  • 1 Can Black Beans
  • 1 Can Corn
  • 1 Can Green Chilis
  • 8 Ounces Cream Cheese
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Chipotle Peppers and Adobo Sauce
  • 8 Whole Tortillas


  1. Place two chicken breasts into a large skillet. Pour a can of Mexican Stewed tomatoes over the chicken.
  2. 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. Cook chicken 15-20 minutes until done.
  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. Carefully place the chicken back into the brothy skillet.
  5. Rinse and drain one can of black beans, one can of corn and one single can of green chilis. Add them to the skillet.
  6. Add one package of cream cheese, smoked paprika, and chipotle peppers with adobo sauce.
  7. 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.
  8. Serve in tortillas as burritos or as a dip with chips.

The original recipe recommends using 3 cups chicken broth but it is too watery. Use liquid from stewed tomatoes instead of chicken broth.