Smoky Southwest Chicken Pot Pie Crumble
Ingredients
- 2 Tbsp butter
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 1 (12-oz) pkg frozen corn kernels
- 3 cups shredded rotisserie chicken
- 1 (15-oz) can black beans, drained and rinsed
- 1 (7-oz) can diced mild green chiles
- 4 oz cream cheese
- 2 Tbsp chipotle pepper in adobo sauce
- 1½ cups panko breadcrumbs
- 1 Tbsp olive oil
Instructions
- Preheat broiler. Melt butter in a large cast-iron or ovenproof skillet over medium heat. Add chili powder and cumin; cook 2 minutes or until toasted.
- Add bell pepper and onion mix and corn to skillet; cook 8 minutes or until lightly browned and tender. Stir in chicken, beans, chiles, cream cheese, and chipotle pepper; cook 4 minutes or until combined and thoroughly heated.
- Toss together breadcrumbs and oil. Sprinkle over vegetable mixture. Broil 2 minutes or until breadcrumbs are lightly browned.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
453
|
453
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 32 | 32 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 796 | 796 |
Budget Friendly Meal Plan
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