Mexi Cream Cheese Chicken Stew.
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Ingredients requirements of Mexi Cream Cheese Chicken Stew:
- Prepare 1 lb Boneless skinless chicken breast.
- You need 8 oz - cream cheese.
- Require 1 can - black beans drained.
- Need 1 can - Mild rotel not drained.
- Require 1 can - diced tomatoes not drained.
- Require 1 can - no salt added corn not drained.
- Provide 1 envelope Taco seasoning.
- Require 1 tbsp - onion powder.
- Provide 1 tbsp - garlic powder.
- Give 3/4 cup water.
- Require 3/4 cup - water (for mixing taco seasoning).
Mexi Cream Cheese Chicken Stew making:
- 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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