Southwest Chicken Skillet

This skillet is one of those meals that comes together fast but tastes like you spent all afternoon on it.
Ingredients 2 cups shredded chicken (freshly cooked or rotisserie) 1 can pinto beans, drained 1 cup corn (frozen or canned) 1 can diced green chilies 1 cup chicken broth 1–1.5 cups shredded cheddar cheese 2–3 cloves fresh garlic, minced Chives or green onions, chopped Salt & pepper, to taste Optional: pinch of cumin or smoked paprika	Instructions 1. Sauté the garlic: warm a little oil in a skillet and cook the minced garlic for 30 seconds until fragrant. 2. Add the chicken & veggies: stir in the shredded chicken, corn, pinto beans, and green chilies. 3. Add broth: pour in the chicken broth and let everything simmer 3–5 minutes to blend flavors. 4. Melt the cheese: sprinkle cheddar over the top, cover, and let it melt (or broil 1–2 minutes for bubbly edges). 5. Finish: top with chopped chives and adjust seasoning to taste.
Notes Serve over rice, with tortilla chips, or in warm tortillas. Add cumin or smoked paprika for a deeper Southwest flavor. Great for meal prep, reheats beautifully.