Recipe: Perfect Mexi Cream Cheese Chicken Stew

Mexi Cream Cheese Chicken Stew. For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mexi Cream Cheese Chicken Stew This is excellent! This recipe will be a staple in my household for sure!

Trying to help Bo, my son to cook up some food for a few days as he is stuck in the house for coronavirus outbreak. Very forgiving recipe which can use left over vegetable and standard pantry. Melt butter in Dutch oven or small stockpot on medium heat. You can have Mexi Cream Cheese Chicken Stew using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mexi Cream Cheese Chicken Stew

1. Prepare 1 lb of Boneless skinless chicken breast.
2. You need 8 oz of cream cheese.
3. Prepare 1 can of black beans drained.
4. Prepare 1 can of Mild rotel not drained.
5. You need 1 can of diced tomatoes not drained.
6. It's 1 can of no salt added corn not drained.
7. Prepare 1 envelope of Taco seasoning.
8. You need 1 tbsp of onion powder.
9. Prepare 1 tbsp of garlic powder.
10. You need 3/4 cup of water.
11. Prepare 3/4 cup of water (for mixing taco seasoning).

Add remaining ingredients and simmer for one hour. Shred chicken and stir to mix in cream cheese (If you want it a little extra creamy you can use a ladle to remove a little of the liquid before stirring in the cream cheese) Top with avocado, cheese, cilantro, additional salsa. I read through a lot of slow cooker stew type recipes on the site and landed on this one for a few reasons. The flavor sounded great and the recipe seemed quick to put together- boy was I right!

Mexi Cream Cheese Chicken Stew instructions

1. Boil chicken, drain, and shred.
2. Mix 3/4 cup of water and envelope of taco seasoning in a cup then add mixture to chicken. Stir and cook until liquid is removed.
3. Drain black beans and add black beans, corn, rotel, onion powder, garlic powder, and 3/4 cup water to chicken. Cook for 20 minutes..
4. Cut cream cheese into cubes and set aside until stew has cooked through.
5. Once stew has cooked through and is boiling then add cream cheese chunks to stew.
6. Stir until fully incorporated into stew, cover and reduce heat to simmer for 15-20 minutes until cream cheese is completely melted.
7. Serve with tortilla strips and sour cream! I like a bit of heat so I also added some red pepper flakes to mine. Enjoy!!.

Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice.

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