Southwest Garden Stew Recipes

SOUTHWEST STEW

Southwest Stew image

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds ground beef
1-1/2 cups diced onion
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup picante sauce, mild, medium or hot
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Shredded cheddar cheese, optional

Steps:

In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

Nutrition Facts :

SOUTHWEST CHICKEN & GREEN CHILI STEW

Southwest Chicken & Green Chili Stew image

This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.

Provided by Mika G.

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast
2 1/4 cups fat free chicken broth
4 garlic cloves, finely chopped
1 (4 ounce) can chopped green chilies
2 teaspoons all-purpose flour
1 medium red bell pepper, diced
1 medium carrot, sliced
1 cup whole kernel corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons cilantro, finely chopped
1 teaspoon cornstarch
1/4 cup cold water
12 tortilla chips, coarsely crushed

Steps:

Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1

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