Santa Fe Chicken Stew

"I was experimenting to create a stew similar to one I tasted when I was young. This is the result. My family asks me to make it so often that I am quickly becoming burned out on it! LOL. It has amazing flavor and if you like a thick stew, this is for you!"
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Ready In:
3hrs 20mins


  • 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


  • 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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I am an CFO in Springfield, MO but I love to come up with new recipes. My family all say that I have a knack for it and I missed my calling! lol I am really trying to come up with as many low carb recipes as I can. I have several family members and friends who are diabetic and I diet using the low-carb method. So it is good for all of us!
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