• Wash and dry all produce
• Core, then cut pepper into 1/2-inch pieces.
• Peel, then cut half the onion into 1/2-inch pieces.
• Thinly slice green onions.
• Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the Enchilada Spice Blend, salt and pepper.

• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. 
• Cook for 2-4 min, turning often, until golden. (NOTE: The chicken will finish cooking in step 5!)

• In a large pot, melt 1 tbsp (2 tbsp) butter over medium.
• When hot, add onions, peppers and remaining Enchilada Spice Blend. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies soften slightly.

• Add crushed tomatoes, black beans with their liquid and 1 1/2 cups (2 3/4 cups) water. Bring to a gentle boil.
• To the pot, add chicken and cream cheese. Cook for 8-10 min, stirring occasionally, until chicken is cooked through.**

• Divide stew between bowls.
• Sprinkle cheddar cheese and green onions over top.

If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.