Creamy Mexican Chicken Stew

    8 hours 25 minutes

    This Latin inspired stew is a mixture of chicken breast, tomatoes, salsa, beans, corn, taco seasoning, coriander, chilli and cream cheese slow cooked together.

    80 people made this

    Serves: 8 

    • 6 chicken breast halves, boneless and skinless
    • 3 (400g) tins diced tomatoes
    • 500g mild salsa
    • 470g black (turtle) beans, soaked, drained and rinsed
    • 470g pinto beans, soaked, drained and rinsed
    • 480g whole kernel corn
    • 35g taco seasoning
    • 1 tablespoon fresh coriander, chopped
    • 2 teaspoons chilli powder, to taste
    • 1 teaspoon ground cumin
    • 1/2 cup cream cheese, softened

    Preparation:10min  ›  Cook:8hours15min  ›  Ready in:8hours25min 

    1. Place the chicken breasts into the bottom of a slow cooker then pour tomatoes, salsa, black beans, pinto beans and corn over the chicken. Sprinkle taco seasoning, coriander, chilli powder and cumin over the mixture then stir to combine. Cover the cooker, set on Low then cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
    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 then mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

    Black Beans

    Black beans (sometimes called turtle beans) and pinto beans can usually be found in organic food shops if your supermarket doesn't have them.

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    Reviews in English (90)


    I used my own homemade taco seasoning and I upped the cilantro. I had some red peppers I needed to use so I sauteed those with some sliced onion and fresh minced garlic and threw all that in the crockpot with everything else. This is off the charts delicious. The cream cheese makes it just creamy enough without going overboard. One of the best soups I've had in a long time--nevermind it's incredibly simple to make. This recipe's a keeper.  -  18 Mar 2012  (Review from Allrecipes USA and Canada)


    Hubby really enjoyed this. I used an 8 oz. block of cream cheese and substituted boneless thighs for the breasts and frozen (thawed) corn instead of canned. Next time I will add even more cilantro. I shredded the chicken before serving. The day it was made I thought it was good, but it definitely tasted better the next day. It filled my crockpot to the brim.  -  09 Sep 2011  (Review from Allrecipes USA and Canada)


    husband said "if it's easy, it's a keeper". It was! This coming from a guy who's not a fan of Hispanic dishes! Yum! Thanks! We did take out some of the liquid and served over rice.  -  03 Jan 2012  (Review from Allrecipes USA and Canada)