Southwestern Chicken Stew

Shopping List

• 1 Tbsp olive oil
• 1 lb. chicken, diced and cooked
• 4 cloves garlic, finely minced or pressed
• 2 cup yellow onion, diced
• 1/2 cup poblano pepper, seeded and diced
• 2 jalapeño peppers, seeded and diced
• 1 Tbsp each: dried oregano, ground cumin
• 3 cup redskin potatoes, cubed
• 2 cup yellow corn
• 2 cup Great Northern or white beans
• 4 - 6 cup chicken stock or broth
• 1/2 cup fresh cilantro, minced
• 1 cup tortilla chips, crushed
• sour cream/ guacamole for garnish

Instructions

• Over medium-high heat, add the oil to the stockpot and sauté the onions, peppers, and garlic for three minutes, stirring to combine and the onions start to soften.
• Add the potatoes, cumin, and oregano, stirring to combine, covering to cook for another five minutes.
• Add the chicken, corn, beans and chicken stock, combining all ingredients in the stockpot. Reduce the heat to medium and allow to simmer for fifteen minutes.
• Add the fresh cilantro and crushed tortilla chips to thicken. Allow to continue simmering for another fifteen minutes.
• Garnish with a dollop of fresh guacamole and sour cream and sprinkle the top with more crushed tortilla chips. Serve with freshly baked cornbread for a hearty meal.

Notes

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