Keeping cooked shredded or diced chicken in the freezer can be a real time saver!  You can transform it into a wide variety of dishes!  This is just one idea to get you started! 


AND ... this recipe will make good leftovers ... I’ll post a couple of ideas soon!


Here’s what I used:


  1. - 2 cups Master Recipe Diced or Shredded Chicken

  2. - 1 cup frozen Corn Kernels, defrosted and drained if needed

  3. - 1/4 cup jarred Jalapeño slices + a little juice, or to taste

  4. - 2 Tablespoons Taco Seasoning

  5. - 3 Tablespoons Chili Seasoning

  6. - 1 1/2 teaspoons Garlic Powder

  7. - 1 teaspoon Ancho Chili Powder

  8. - 1 teaspoon Chipotle Chili Powder

  9. - A couple of Dashes of Hot Sauce

  10. - Seasoned Salt, to taste, optional

  11. - 1 cup or more if needed, Water or Beer for simmering


Start by heating water or beer in a non-stick skillet.  Add Diced or Shredded Chicken, corn and jalapeño slices.  Add remaining spices, minus seasoned salt. 


* As far as the seasonings go - this is what we like.  If you’re sensitive to certain spices, be sure to adjust those to your needs.  You can also add in a tablespoon of the adobo sauce from a can of Chipotles in Adobo.  You could add a tablespoon of prepared salsa, Chipotle Ketchup or even tomato paste for a different taste.


Simmer and stir, making sure seasonings are fully combined.  Simmer until water is evaporated and mixture is slightly thickened.  Taste for seasoning.  Serve!