Latin-Inspired Spicy Cream Chicken Stew
"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."
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cream Cheese | 1 oz (28g) | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 skinless, boneless chicken breast halves
- 3 (14.5 ounce) cans diced tomatoes
- 1 (16 ounce) jar green salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (1.25 ounce) package taco seasoning
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons ground red chile pepper, or to taste
- 1 teaspoon ground cumin
- 1/2 cup cream cheese, softened