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Santa Fe Chicken Stew Recipe

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This recipe for Santa Fe Chicken Stew is from The Marler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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