Southwest Black Bean Stew {Allergy-Free}

This recipe is delicious! And who doesn’t love a crock-pot meal?? I’ve adapted this from a recipe my sister-in-law came up with. I usually call it ‘that chicken-black bean-cream cheese-crock-pot meal’, but thought that title might be a little long. So, without further ado…

Southwest Black Bean Stew {Allergy-Free}

1 lb boneless, skinless chicken breast

2 cans Bush’s seasoned black beans

1 bag frozen corn {non-buttered}

Emeril’s Southwest Seasoning {or similar}

1 small jar of your favorite salsa {THIS IS KEY! I love Trader Joe’s salsa, but it has been processed around several allergens}

8 oz Tofutti Cream Cheese {this is dairy-free}

Put chicken, beans, corn, seasoning and salsa in the crock-pot. Cook on low for 8 hours. About an hour before cook time is over, use a fork to break up the chicken. It should be very tender and falling apart. Cut the cream cheese into cubes and put in the crock-pot. Once cream cheese is melted, stir the stew to incorporate it throughout. Garnish with cilantro, Tofutti brand sour cream and salsa. Serve over rice or with tortilla chips.

YUM!