My old roommate, who was Latino, gave me this recipe about 8 years ago.  Recently I was cleaning out a cookbook and found the recipe tucked away.  This is extremely delicious.  I don't know what it was called, she just said it was something her mom used to make when she was younger. Depending on how spicy you like it, you omit or ramp up any variety of hot spices you like.  This is great served over rice with shredded cheese and sour cream -- or even with corn bread. It is really versatile.

Latin-Inspired Spicy Cream Chicken Stew

chicken breast

tomatoes

(16 ounce) jar green salsa

(15 ounce) can black beans, rinsed and drained

(15 ounce) can pinto beans, drained and rinsed

(15.25 ounce) can whole kernel corn, drained

(1.25 ounce) package taco seasoning

cilantro

red chile pepper,

cumin

cream cheese, softened

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.


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.


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.

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.

Very good! Took to a potluck and EVERYONE loved it. I de-boned a cooked rotisserie chicken and added it to all the other ingredients except the cream cheese. I added 2 cups of chicken broth since the chicken was already cooked. Put it in the refridge overnight. Cook on high for 3 hours then added cream cheese which thickened it up a bit and cooked another 20 mins. It was wonderful.

Excellent stew; could also be called a chili. The only change I felt compelled to make was to add about a 1/2 cup onion; otherwise I followed the recipe exactly. While putting it together I felt that 3 cans of tomatoes were too many but it ended up being the right amount. I also considered not adding the cream cheese but it gave a really nice creaminess to the stew. Next time I will actually add less chicken - I think half will be enough. The recipe didn't state to shred the chicken but I did. You need a large crock pot for this recipe! Thanks Mshellz2u! I will have some yummy leftovers for awhile!

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.

Fantastic!! Elected to use 3-3/4 lbs. of skinless boneless chicken thighs rather than chicken breasts. For the diced tomatoes used 4 10 oz. cans of Rotel Hot Diced Tomatoes w/ Habaneros. For Taco Seasoning used 6 tsp. of Taco Seasoning I by B. Echols from this site. We choose to make this as a soup leaving the extra flavorful liquid (if making as a stew reserve the liquid for use in other dishes). The addition of cream cheese is a nice twist but this soup can easily stand on its own. The habanero peppers definitely ramped up the heat but perfect for us. We used a 6 qt. slow cooker and it was full to within an inch of overfilling and we probably used at least a pound less of chicken. Our cooking time was 4 hrs. on low and followed by 2 hrs. on high. MSHELLZ2U your roommate did you right and thankfully you cleaned out your cookbook.

Very good recipe! Followed the recipe except for not reading that the beans needed to be drained. Made for a good soup. We added rice to the soup and topped with crushed Fritos. Next time we'll also top with some sour cream shredded cheese and chopped onion. It's the kind of recipe that makes for a good starting point to add stuff to and be creative with.

I read through a lot of slow cooker stew type recipes on the site and landed on this one for a few reasons. The flavor sounded great and the recipe seemed quick to put together- boy was I right! I made only 2 changes to the recipe which was to use boneless chicken thighs instead of chicken breast and low fat cream cheese at the end. This recipe really was SO easy. If you can operate a can opener you are pretty much done. After 10 hours on low the chicken essentially shred itself. The key is definitely using good quality pantry items. I used a Salsa Verde that is my absolute favorite from Trader Joes and a higher quality can of diced tomatoes which I think helped with the depth of flavor. I will definitely be making this again!

This sounds like it would be really good if you are pressed for time. I think frozen corn and using uncooked beans would be so much healthier. I haven't made this yet and when I do I will come back and let you know how it turns out! Thanks for the recipe.

latin-inspired spicy cream chicken stew

Prep Time: 10 minutes

Cook Time: 8 hours, 15 minutes

Total: 8 hours, 25 minutes

Servings: 8

Cost: $3.89 /serving

Author : MSHELLZ2U

Ingredients

Instructions

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