Recipe: Appetizing Mexi Cream Cheese Chicken Stew

Recipe: Appetizing Mexi Cream Cheese Chicken Stew Delicious, fresh and tasty.

Mexi Cream Cheese Chicken Stew. Japanese cream stew is characterized by a cream or dairy-based broth that is slightly thickened and includes traditional proteins such as chicken or pork. Other proteins that may be included are fish (white fish or salmon) or seafood (shrimp) and vegetables. If you'd like to contribute a little towards producing these videos, thanks in advance.

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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. It’s 1 lb of Boneless skinless chicken breast.

2. Prepare 8 oz of cream cheese.

3. It’s 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. You need 1 can of no salt added corn not drained.

7. Prepare 1 envelope of Taco seasoning.

8. Prepare 1 tbsp of onion powder.

9. It’s 1 tbsp of garlic powder.

10. You need 3/4 cup of water.

11. It’s 3/4 cup of water (for mixing taco seasoning).

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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!!.

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