Mexi Cream Cheese Chicken Stew

Name: Mexi Cream Cheese Chicken Stew
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken breast; 8 oz cream cheese; 1 can black beans drained; 1 can Mild rotel not drained; 1 can diced tomatoes not drained; 1 can no salt added corn not drained; 1 envelope Taco seasoning; 1 tbsp onion powder; 1 tbsp garlic powder; 3/4 cup water; 3/4 cup water (for mixing taco seasoning)

KBoddu @cook_2858113

This is excellent! This recipe will be a staple in my household for sure!

KBoddu @cook_2858113

This is excellent! This recipe will be a staple in my household for sure!

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Ingredients

1 lbBoneless skinless chicken breast
8 ozcream cheese
1 canblack beans drained
1 canMild rotel not drained
1 candiced tomatoes not drained
1 canno salt added corn not drained
1 envelopeTaco seasoning
1 tbsponion powder
1 tbspgarlic powder
3/4 cupwater
3/4 cupwater (for mixing taco seasoning)

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Steps

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!!