mexi cream cheese chicken stew

Ingredients mexi cream cheese chicken stew

1 lb Boneless skinless chicken breast
8 oz cream cheese
1 can black beans drained
1 can Mild rotel not drained
1 can diced tomatoes not drained
1 can no salt added corn not drained
1 envelope Taco seasoning
1 tbsp onion powder
1 tbsp garlic powder
3/4 cup water
3/4 cup water (for mixing taco seasoning)

how to make mexi cream cheese chicken stew

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!!