Mexi Cream Cheese Chicken Stew.
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, mexi cream cheese chicken stew. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Mexi Cream Cheese Chicken Stew is one of the most well liked of current trending meals on earth. It's easy, it's fast, it tastes yummy. It's enjoyed by millions every day. Mexi Cream Cheese Chicken Stew is something that I've loved my whole life. They're fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have mexi cream cheese chicken stew using 11 ingredients and 7 steps. Here is how you can achieve it.
Composition for Mexi Cream Cheese Chicken Stew:
- Provide 1 lb for Boneless skinless chicken breast.
- Provide 8 oz cream cheese.
- You need 1 can - black beans drained.
- Require 1 can - Mild rotel not drained.
- Need 1 can - diced tomatoes not drained.
- You need 1 can of no salt added corn not drained.
- Need 1 envelope for Taco seasoning.
- Require 1 tbsp for onion powder.
- Require 1 tbsp of garlic powder.
- Give 3/4 cup - water.
- Give 3/4 cup water (for mixing taco seasoning).
Mexi Cream Cheese Chicken Stew step by step:
- Boil chicken, drain, and shred.
- 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.
- Drain black beans and add black beans, corn, rotel, onion powder, garlic powder, and 3/4 cup water to chicken. Cook for 20 minutes..
- Cut cream cheese into cubes and set aside until stew has cooked through.
- Once stew has cooked through and is boiling then add cream cheese chunks to stew.
- Stir until fully incorporated into stew, cover and reduce heat to simmer for 15-20 minutes until cream cheese is completely melted.
- 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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