Mexi Cream Cheese Chicken Stew – a delicious recipe with chicken breast, cream cheese, black beans, tomatoes, salt, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
3
Stir and cook until liquid is removed
4
Drain black beans and add black beans, corn, rotel, onion powder, garlic powder, and 3/4 cup water to chicken.
5
Cook for 20 minutes.
6
Cut cream cheese into cubes and set aside until stew has cooked through
7
Once stew has cooked through and is boiling then add cream cheese chunks to stew
8
Stir until fully incorporated into stew, cover and reduce heat to simmer for 15-20 minutes until cream cheese is completely melted
9
Serve with tortilla strips and sour cream!
10
I like a bit of heat so I also added some red pepper flakes to mine.
11
Enjoy!
12
!
538
kcal
Calories
25
g
Fat
32
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 lb Boneless skinless chicken breast, 8 oz cream cheese, 1 can black beans drained, 1 can Mild rotel not drained, and more.
Yes, Mexi Cream Cheese Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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