Monday, February 23, 2015

Chicken Taco Stew

Tex Mex and Southwest flavors are a staple here at the cottage and this Chicken Taco Stew diffidently  has a blend of these flavors.  This is a great stew that is easy to make and can be on the table in a short time, or left to simmer it just gets better.  I keep packages of chopped chicken in the freezer just for a recipe like this.  I package the freezer bags with 3 cups of chopped chicken which most, soups, stews, and casseroles call for.  It is also excellent for topping a salad.  We love this stew and hope you will enjoy it.

Chicken Taco Stew


Chicken Taco Stew at Miz Helen's Country Cottage


If you would like to know more about how I prepare this chicken for the freezer bags you can visit this post Stewed Chicken, now lets get started on this Chicken Taco Stew.

Chicken Taco Stew
Miz Helen's Kitchen
Ingredients
3 cups chicken, cooked and chopped
2 tablespoons olive oil
1 green bell pepper, chopped
1 jalapeno pepper, chopped
1 cup roasted green chiles, chopped
1 onion, chopped
3 cloves garlic,minced
2 green onions, chopped for garnish
2 cups whole kernel corn, roasted or cooked
2 cups white navy beans, cooked
2 cups tomatoes, diced
3 cups chicken broth
2 teaspoons chili powder
2 teaspoons ground cumin
3/4 teaspoons oregano
1 teaspoon salt
1 teaspoon black ground pepper
dash cayenne pepper
6 corn tortillas
1or 2 limes for juice and garnish
2 cups Long Horn or sharp cheddar cheese, shredded
Directions
In a heated large stew pot add the olive oil, and saute the bell pepper, jalapeno, onion, green chiles and garlic until the onions are clear.  
Add the chicken, corn, white beans, tomatoes, and all the seasons mix well.
Add the chicken broth and mix well.
Cut 3 of the corn tortillas in 4 pieces each and add to the stew.  The tortillas will thicken the stew.  Reduce your heat to a medium low and cook until the tortillas are melted into the stew.  Stir to make sure it does not stick to the bottom.  
When the tortilla has melted into the stew, cook the stew on low for about 20 minutes and it will be ready to serve.
While the stew in cooking, cut the other 3 tortillas into strips and bake them on a greased cookie sheet at 450 degrees for 5 to 8 minutes until toasted crisp.
Place 1/3 cup of the cheddar in each serving bowl and pour the stew on top of the cheese, squeeze some lime juice on top of the stew.
Garnish the stew with more cheese, green onions, some baked tortilla strips and a wedge of lime.
Enjoy!
Prepare The Vegetables and Chicken
Chicken Taco Stew at Miz Helen's Country Cottage
Add The Chicken Broth and Tortilla Pieces

Chicken Taco Stew at Miz Helen's Country Cottage

Add The Cheese To The Serving Bowls
Chicken Taco Stew at Miz Helen's Country Cottage
Ready To Enjoy!

Chicken Taco Stew at Miz Helen's Country Cottage

Look At The Surprise At The Bottom

Chicken Taco Stew at Miz Helen's Country Cottage

Thanks so much for stopping by today and sure hope you enjoy this Chicken Taco Stew, it is always a pleasure to have you visit.  Hope you have a fantastic week and come back to see us real soon!
Peace and Joy

6 comments:

  1. I know that I would love this tex mex stew, Miz Helen. Thanks for sharing!

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  2. Sounds hearty! Thanks so much for linking this up at Best of the Weekend!

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  3. This looks so delicious, perfect for warming up. I love that it has navy beans, one of my favorite beans. Saying hello from Treasure Box Tuesday:)

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  4. Love the cheese on the bottom. Great surprise.

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  5. I'm loving this! You always bring such amazing things to our party. Pinned and tweeted. I hope to see you tonight at 7. I can't wait! Lou Lou Girls

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  6. Yum! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen