Southwestern Chicken Stew Recipes

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SLOW COOKER SOUTHWEST CHICKEN STEW



Slow Cooker Southwest Chicken Stew image

This is a hearty, easy and very filling meal that my family loves. It can be adjusted for a thicker stew that my husband likes served over rice, or chicken broth can be added for more of a soup.

Provided by IansMom

Categories     Stew

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium onion
1 (15 1/2 ounce) can kidney beans, Drained and rinsed
1 (15 1/2 ounce) can black beans, Drained and rinsed
1 1/2 cups frozen corn
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with green chilies or 2 (14 1/2 ounce) cans diced tomatoes with green chilies
1 (1 1/4 ounce) envelope taco seasoning
4 boneless skinless chicken breasts
Tabasco sauce
1 cup chicken broth, less if you want a thinner soup consistency

Steps:

  • Combine all ingredients except chicken and broth (if using) in slow cooker.
  • Lay chicken on top and cover.
  • Cook on low for 6-8 hours or on high 3-4 hours.
  • Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
  • Cook 30 minutes longer on low.
  • Can be served with rice, cheese, sour cream, tortilla chips.

SOUTHWESTERN CHICKEN AND BEAN STEW



Southwestern Chicken and Bean Stew image

Enjoy this Southwestern-style chicken and beef stew slow cooked using Frozen Corn, and Old El Paso® Salsa and Green Chiles. Perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20h20m

Yield 6

Number Of Ingredients 8

1 cup dried pinto beans
2 lb. cut-up frying chicken, skin removed
1 cup frozen corn
1 cup Old El Paso™ Salsa
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
1 teaspoon cumin
2 tablespoons chopped fresh cilantro

Steps:

  • Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
  • Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
  • Cover; cook on low setting for 10 to 12 hours.
  • To serve, remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 45 mg, Fiber 9 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 650 mg, Sugar 3 g

SOUTHWEST CHICKEN AND CHILI STEW



Southwest Chicken and Chili Stew image

Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

1 lb boneless skinless chicken breasts or thighs
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
4 cloves garlic, finely chopped
1 to 2 medium jalapeño chiles, seeded, diced
2 teaspoons Gold Medal™ all-purpose flour
1 medium red bell pepper, diced (1 cup)
1 medium carrot, sliced (1/2 cup)
1 cup frozen corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro
1 teaspoon cornstarch
1/4 cup cold water
12 baked tortilla chips, coarsely crushed

Steps:

  • Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
  • Add garlic and chiles to broth in Dutch oven; cook 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; reduce heat. Cover; 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 thickened and thoroughly heated. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g

SOUTHWESTERN CHICKEN & LIMA BEAN STEW



Southwestern Chicken & Lima Bean Stew image

I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. -Pam Corder, Monroe, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 14

4 bone-in chicken thighs (1-1/2 pounds), skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro or parsley

Steps:

  • Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 614mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges

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