Creamy Mexican Chicken Stew

Creamy Mexican Chicken Stew


79 people made this

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


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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