This recipe is highly flexible; feel free to adapt it with different chicken options (leftover, ground), bean varieties (kidney, pinto, mixed), or vegetable enhancements (bell peppers, zucchini, spinach, sweet potatoes).

To adjust creaminess or spice, consider Neufchâtel cheese for less richness, increase cayenne or add jalapeño for more heat, or use a dash of liquid smoke or chipotle for smokiness.

Flavor boosters like a squeeze of lime juice, canned green chiles, or fresh oregano can brighten and deepen the taste.

Pro Tips: Don't rush sautéing onions and browning chicken for foundational flavor. Toast spices for about a minute to intensify aroma. Ensure cream cheese is at room temperature and cut into cubes for smooth melting. Simmer for at least 20-25 minutes to allow flavors to meld. Always taste and adjust seasonings before serving.

Storage: Cool completely, then store in airtight containers in the refrigerator for up to 3-4 days. For freezing, transfer to freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the refrigerator.

Reheating: For best results, reheat on the stovetop over medium-low heat, stirring frequently and adding a splash of broth or water if needed. Microwave individual portions on high for 1-2 minutes, stirring halfway.

Serving Suggestions: Top with shredded cheese, sour cream or Greek yogurt, fresh cilantro or green onions, crushed tortilla chips, sliced avocado, diced red onion, or hot sauce. Pair with warm cornbread, crusty bread, rice, or a simple green salad.

Slow Cooker Method: Brown chicken, onion, and garlic on stovetop, then transfer all ingredients (except cream cheese) to slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in softened cream cheese during the last 30 minutes.

If using leftover cooked chicken (3-4 cups), add it during the last 15-20 minutes of simmering to heat through and absorb flavors.