Latin-Inspired Spicy Cream Chicken Stew

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."

Ingredients 8 h 25 m {{adjustedServings}} servings 334 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  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, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.
Tips & Tricks
Spicy Kung Wow Chicken

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  • Cook's Note
  • You can certainly use this recipe as a base for incredible creamy tortilla soup too. Using one of those pre-roasted chickens or turkeys from your local grocery, shred and place in the bottom of the cooker instead of chicken breasts.
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Reviews 64

  1. 79 Ratings

Sarah Jo

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.


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.