#1,444: Creamy Tex-Mex Quinoa Dinner or Dip

This recipe is actually supposed to be more like an appetizer served with Scoops tortilla chips.  But I loved the idea of this as more of a dinner/casserole, so I served mine to be eaten as is.  This was good as a casserole, but it was definitely even better served with tortilla chips!  I will definitely make this again.  

1 pound boneless, skinless chicken breasts, cubed

1 cup frozen corn kernels

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can diced or petite-diced tomatoes, undrained

1 cup quinoa, well-rinsed and drained

1 cup low-sodium chicken broth

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

4-8 ounces light or regular cream cheese, cubed (depending on how creamy you like it)

Squeeze of fresh lime juice

Handful of chopped fresh cilantro

In a 4- or 5-quart slow cooker, toss the chicken, corn, black beans, tomatoes and quinoa together.

In a liquid measuring cup, whisk together the broth, chili powder, cumin, garlic powder, onion powder, salt and pepper. Pour the mixture over the ingredients in the slow cooker and give it all a good stir (scrape down any quinoa that may be stuck to the sides of the slow cooker above the liquid).

Cover and cook on low for 6-8 hours. 

Toss in the cubed cream cheese and cover the slow cooker for 5-10 minutes to let it soften.

Stir all the ingredients together until the cream cheese is mixed in well.  Add the lime juice and cilantro and give it another quick stir.

Serve as is, with tortilla chips, in a corn tortilla, etc.