Santa Fe Chicken Stew

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READY IN: 3hrs 20mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs chicken, deboned
  • 1
    cup red rice (wild or brown if you prefer)
  • 2
    (15 ounce) cans corn
  • 2
    (15 ounce) cans black beans
  • 1
    (10 ounce) can original rotel
  • 3
    (15 ounce) cans chicken broth
  • 1
    tablespoon minced garlic
  • 1
    large onion, diced
  • 1
    teaspoon salt
  • 2
    (1 1/4 ounce) packages mccormicks enchilada seasoning
  • 1
    (1 1/4 ounce) package old el paso taco seasoning
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DIRECTIONS

  • In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
  • Remove chicken from liquid set aside to cool. Save the broth!
  • Strain the broth to remove residue from boiling process.
  • Return strained liquid to stock pot and add chicken broth.
  • Cut chicken into bite sized cubes when cool enough to do so.
  • Add rice and salt to liquid and bring to a boil.
  • Reduce heat to simmer and simmer for 15 minutes.
  • Drain and rinse corn and beans.
  • Drain Rotel.
  • Add remaining ingredients and cubed chicken to the liquid.
  • Mix together until seasoning packages are well mixed into the broth.
  • Simmer for about 3 hours or until rice is tender.
  • Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
  • When rice is fully cooked you can serve.
  • OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.
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