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

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!

Print Recipe 

Prepare The Vegetables and Chicken

Add The Chicken Broth and Tortilla Pieces

Add The Cheese To The Serving Bowls

Ready To Enjoy!

Look At The Surprise At The Bottom

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

Miz Helen
This Post Is Linked To These Great Post
Soup, Stews, and Chili Roundup
Tasty Tuesday
Totally Talented Tuesday
Lou Lou Girls Fantastic Party
Hearth and Soul Blog Hop
Treasure Box Tuesday
Simple Supper Tuesday
The Scoop
Inspire Me Monday
What D You Do This Weekend
What D You Do This Weekend
Made By You Monday
Mix It Up Monday
See Ya In The Gumbo
Busy Monday
Inspire Me Monday
Best of The Weekend
Flashback Friday
Weekend Potluck
Freedom Friday with All My Bloggy Friends
Foodie Friday and Everything Else
The Weekend Retreat