Southwestern Chicken Stew

A mildly zesty New Mexico inspired chicken stew. Great as a standalone meal served with warmed tortillas. Spice level can be adjusted by using more or less intense green chiles. This recipe uses canned beans. If using dried beans, wash and pre-cook beans before beginning.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring water to a rolling boil. Add chicken and reduce heat slightly. Let Chicken boil for 30 minutes or until tender enough to cut with a fork.

Step 2

Rinse potatoes and chop into large chunks (approx 1inch squares)

Step 3

Remove the skin and first layer of the onion.

Step 4

Finely chop the onion

Step 5

Remove stems from bell peppers and chop into small strips

Step 6

Remove stems and finely chop or dice green chiles

Step 7

Rinse, remove stems and dice tomatoes

Step 8

Drain the beans, carrots and corn of any juices.

Step 9

Using a fork(s) separate the chicken into chunks

Step 10

Roll the separated chicken in a dusting of cumin and garlic powder, covering all sides.

Step 11

Pour chicken broth in a large pot over medium heat. Add the peppers, onions and chicken. Let cook for 5 minutes

Step 12

Stir in all remaining veggies. Adding just enough water to submerge the ingredients

Step 13

Add black pepper, Himalayan salt, and cilantro to taste. For a richer flavor add slightly more cumin.

Step 14

Let cook on medium heat until all the vegetables are tender. Stirring occasionally.

Step 15

Warm flour tortillas over open flame to serve on the side