Latin-Inspired Spicy Cream Chicken Stew

Name: Latin-Inspired Spicy Cream Chicken Stew
Prep time: 10 min
Cook time: 495 min
Total time: 505 min
Ingredients: 6 skinless, boneless chicken breast halves; 3 (14.5 ounce) cans diced tomatoes; 1 (16 ounce) jar green salsa; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can pinto beans, drained and rinsed; 1 (15.25 ounce) can whole kernel corn, drained; 1 (1.25 ounce) package taco seasoning; 1 tablespoon chopped fresh cilantro; 2 teaspoons ground red chile pepper, or to taste; 1 teaspoon ground cumin; 0.5 cup cream cheese, softened

4.6

(121)

95 Reviews

11 Photos

My old roommate, who was Latino, gave me this recipe about 8 years ago. Recently I was cleaning out a cookbook and found the recipe tucked away. This is extremely delicious. I don't know what it was called, she just said it was something her mom used to make when she was younger. Depending on how spicy you like it, you omit or ramp up any variety of hot spices you like. This is great served over rice with shredded cheese and sour cream -- or even with corn bread. It is really versatile.

Recipe by MSHELLZ2U

Published on February 26, 2020

11

Prep Time:

10 mins

Cook Time:

8 hrs 15 mins

Total Time:

8 hrs 25 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

6 skinless, boneless chicken breast halves
3 (14.5 ounce) cans diced tomatoes
1 (16 ounce) jar green salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning
1 tablespoon chopped fresh cilantro
2 teaspoons ground red chile pepper, or to taste
1 teaspoon ground cumin
½ cup cream cheese, softened

Directions

Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

Cook's Note

You can certainly use this recipe as a base for incredible creamy tortilla soup too. Using one of those pre-roasted chickens or turkeys from your local grocery, shred and place in the bottom of the cooker instead of chicken breasts.

Nutrition Facts (per serving)

331	Calories
8g	Fat
37g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 331
% Daily Value *
Total Fat 8g	10%
Saturated Fat 4g	20%
Cholesterol 62mg	21%
Sodium 1302mg	57%
Total Carbohydrate 37g	13%
Dietary Fiber 8g	28%
Total Sugars 8g
Protein 26g
Vitamin C 14mg	68%
Calcium 110mg	8%
Iron 6mg	34%
Potassium 650mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.