Santa Fe Chicken Stew
- 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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RECIPE SUBMITTED BY
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!