This chicken stew, y’all, is now probably our very favorite soup B cooks. It is so, so, so good, and right on time for the week of Cinco de Mayo! Great with sour cream, cheese on top, chips to dip. or just the way it is!
B’s Tex-Mex Chicken Stew
2 to 2 1/2 pounds of chicken breast
1 yellow onion chopped
1 bell pepper (red or green… or both!)
2 cloves garlic minced
1 tablespoon ground cumin
1 tablespoon oregano leaves
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon salt
2 cans black beans (15 oz. drained)
1 can mexi-corn (11 oz. – do not drain)
1 can diced tomatoes (15 oz.)
1 jar of salsa (we use Pace)
6 cups of chicken broth
The ever-handy olive oil!
- Preheat oven to 350.
- Coat chicken breasts in olive oil (or your favorite oil) and bake for 25 minutes. Remove and let cool. Once it’s cooled, chop it up or shred if you prefer.
- Put your chopped onions and peppers in a little olive oil in a pot and saute for about 5 minutes or until the onions start to be translucent.
- Add chopped garlic and continue to saute for another 2 minutes. Smelling good???
- Add in chopped chicken and mix together.
- Add all your spices and stir again.
- Add your vegetables and broth.
- Stir and bring to a boil and then reduce heat to let it simmer for approximately 1 1/2 hours.
- You can also sprinkle a few jalapenos on top for some extra crunch and flavor!