Description
Creamy Chicken Taco Stew combines Tex-Mex flavors with a creamy finish for a satisfying and easy weeknight meal.
Ingredients
2½ cups shredded cooked chicken
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can sweet corn, drained
1 (28-ounce) can green enchilada-style sauce
1 (14-ounce) can chicken broth
2 tablespoons taco-style seasoning
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
8 ounces cream cheese, cut into cubes and softened
Instructions
1. Place a large pot over medium-high heat. Add the chicken, black beans, pinto beans, tomatoes, corn, green sauce, chicken broth, seasoning, cumin, chili powder, and garlic powder. Stir well to combine.
2. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 20–25 minutes, stirring occasionally.
3. During the last 10 minutes of cooking, add the cream cheese cubes. Stir frequently until the cream cheese is fully melted and the soup becomes smooth and creamy.
4. Taste and adjust seasoning if needed.
5. Serve hot and finish with your favorite toppings just before serving.
Notes
Optional toppings: shredded cheddar cheese, sliced jalapeño, chopped cilantro, lime wedges, sour cream, tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop simmering
- Cuisine: Tex-Mex inspired