Mexican Stew
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
- 1 lb chicken breast
- 1 medium onion
- 2 small zucchini
- 1 medium red pepper
- 2 medium carrots
- 2 garlic cloves
- 2 tablespoons vegetable oil
- 1 (10 ounce) can Rotel tomatoes & chilies
- 2 (14 1/2 ounce) cans tomatoes
- 1 (4 ounce) can green chilies
- 3 (14 ounce) cans chicken broth
- 1 (15 ounce) can whole corn
- 1 (15 ounce) can black beans
- 1 teaspoon cumin
- 1⁄4 teaspoon pepper
- 1 dash red chili powder (optional, add only if you want to spice it up) (optional)
directions
- Dice onion.
- Cut chicken, zucchini, carrot, and red pepper into small (just under bite size) pieces.
- Saute chicken, onion, red pepper, carrot, zucchini, and garlic until chicken is fully cooked. Don't allow chicken or veggies to brown.
- Add all remaining ingredients.
- Bring to boil.
- Reduce heat and simmer for at least 15 minutes.
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