Tex Mex Chicken Stew Recipes

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SLOW COOKER MEXICAN CHICKEN SOUP



Slow Cooker Mexican Chicken Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 15

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

  • Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  • Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

SLOW-COOKER TEX-MEX CHICKEN AND BEANS



Slow-Cooker Tex-Mex Chicken and Beans image

For a hearty dinner of fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 8h15m

Number Of Ingredients 9

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped chipotle chiles in adobo sauce
2 tablespoons unbleached all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Kosher salt and freshly ground pepper
1 red onion, chopped
1 red bell pepper, chopped
Sour cream, finely chopped jalapeno, hot sauce, and tortilla strips or chips, for serving

Steps:

  • Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
  • Preheat a 5- to 6-quart slow cooker.
  • Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
  • Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

TEX-MEX CHICKEN STEW



Tex-Mex Chicken Stew image

Make and share this Tex-Mex Chicken Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 7h5m

Yield 8 serving(s)

Number Of Ingredients 17

2 onions, minced
2 jalapeno peppers, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups low sodium chicken broth, plus extra as needed
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup minute tapioca
1 tablespoon . light brown sugar
3 lbs boneless skinless chicken thighs, trimmed
salt
pepper
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
chipotle chile in adobo, minced
1/4 cup minced fresh cilantro

Steps:

  • Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir broth, tomatoes, tapioca, and sugar into slow cooker.
  • Season chicken with salt and pepper and nestle into slow cooker.
  • Cover and cook until chicken is tender, 4-6 hours on LOW.
  • Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  • Let stew settle for 5 minutes then remove fat from surface using large spoon.
  • Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
  • Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
  • Stir in cilantro, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 420.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 141.7, Sodium 254.2, Carbohydrate 42, Fiber 7, Sugar 9.1, Protein 43

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