 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
|
Great and quick stew for mid-week or a rainy day. This stew is very filling and extremely delicious. Ingredients:
1 medium onion, diced |
1 teaspoon vegetable oil |
1 garlic clove, minced |
3 cups chopped chicken (turkey is great too) |
1 (15 ounce) can pinto beans |
4 cups chicken broth |
1 (11 ounce) can mexicorn, drained (with red & green peppers) |
1 (10 ounce) can crushed tomatoes |
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
1/8 teaspoon salt |
1/8 teaspoon pepper |
shredded mexican cheese, and |
crouton |
sour cream |
Directions:
1. I like to use a roasted chicken from the deli counter at grocery store or use leftover turkey to save time.
2. Saute` onion in hot oil in large Dutch oven over medium heat for 5-6 minutes or until tender. Add garlic and saute` one minute. Stir in pre-cooked chicken or turkey and add next 8 ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer 15 minutes.
3. Modified from Southern Living, November 2004.
|
|