Latin-Inspired Spicy Cream Chicken Stew Recipe -
Latin-Inspired Spicy Cream Chicken Stew Recipe
  • READY IN 8+ hrs

Latin-Inspired Spicy Cream Chicken Stew

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    8 hrs 15 mins

    8 hrs 25 mins


  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.
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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.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2012

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.

Most Helpful Critical Review
Aug 20, 2011

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.

Sep 09, 2011

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.

Jan 05, 2012

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.

Aug 22, 2011

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!

Oct 10, 2011

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.

Nov 01, 2012

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.

Oct 16, 2011

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.


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 1302 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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