Chicken Enchilada Stew with Adobo Seasoning – Lesley Elizabeth

Ingredients

• 4 corn tortillas, cut into strips
• 1 teaspoon oil
• 8 ounces cream cheese, softened
• 1 cup plus 2 tablespoons milk, divided
• 1½ tablespoons Adobo Seasoning , or to taste
• 1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
• 15 ounces black beans, rinsed and drained
• 11 ounces corn with red and green bell peppers, drained
• 15 ounces diced fire-roasted tomatoes, drained (for crockpot, keep liquid)
• ¼ cup fresh cilantro, chopped
• 2 cups chicken broth (for crockpot version only)