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