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Mexi Cream Cheese Chicken Stew cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at different recognized activities possibly. I am certain you will see lots of people who just like the Mexi Cream Cheese Chicken Stew dishes that you simply make.

Alright, don’t linger, let’s course of action this mexi cream cheese chicken stew formula with 11 elements which are undoubtedly easy to have, and we have to process them at the very least through 7 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Mexi Cream Cheese Chicken Stew:

1. You need 1 lb for Boneless skinless chicken breast
2. Get 8 oz cream cheese
3. You need 1 can for black beans drained
4. You need 1 can of Mild rotel not drained
5. You need 1 can diced tomatoes not drained
6. Give 1 can no salt added corn not drained
7. Take 1 envelope of Taco seasoning
8. Prepare 1 tbsp for onion powder
9. Require 1 tbsp - garlic powder
10. Get 3/4 cup - water
11. Need 3/4 cup for water (for mixing taco seasoning)

Mexi Cream Cheese Chicken Stew 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!!

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