Latin-Inspired Spicy Cream Chicken Stew

Boneless chicken breasts simmer for hours in the slow cooker with green salsa, tomatoes, beans, corn, and seasonings to make an easy one-dish meal with a creamy sauce. Make it thick for a stew or thinner for a soup.

• Preparation Time: 10 mins
• Cooking Time: 8 hr 15 mins
• Total Time: 8 hr 25 mins
• Calories: 331 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.