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Santa Fe Chicken Stew Recipe

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This recipe for Santa Fe Chicken Stew, by , is from The Marler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Marler
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts
6 chicken bouillon cubes
water (enough to cover and cook chicken)
1 bunch green onions, chopped
2 cans (15 oz.) light kidney beans, drained
2 cans (14.5 oz.) Mexican-style stewed tomatoes
2 cans (15 oz.) whole kernel corn
2 cans (4.5 oz.) chopped green chilies
4 tsp. chili powder
1/2 c. chopped fresh parsley or cilantro
salt and pepper, if needed

Directions:
Directions:
Place chicken in large Dutch oven or stock pot. Add water and bouillon. Cook for 1 hour. Remove chicken and dice into bite-size pieces. Strain chicken broth and return to pot. Combine chopped chicken with remaining ingredients, cover with lid and cook for 1 hour. Add additional water, if needed. Garnish with chopped avocado salsa and tortilla strips.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Swanson's Chicken Broth can be substituted for the water and bouillon cubes if desired.

 

 

 

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