Mexi Cream Cheese Chicken Stew.
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Alright, don't linger, let's task this mexi cream cheese chicken stew formula with 11 materials which are undoubtedly easy to receive, and we have to process them at the very least through 7 methods. You should expend a while on this, so the resulting food could be perfect.
Composition - Mexi Cream Cheese Chicken Stew:
- Give 1 lb Boneless skinless chicken breast.
- Provide 8 oz for cream cheese.
- Give 1 can - black beans drained.
- Give 1 can - Mild rotel not drained.
- Provide 1 can of diced tomatoes not drained.
- Prepare 1 can for no salt added corn not drained.
- Provide 1 envelope Taco seasoning.
- Give 1 tbsp - onion powder.
- Provide 1 tbsp - garlic powder.
- Prepare 3/4 cup of water.
- Need 3/4 cup of 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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