Under 15 Minutes
Green Chilie and Chicken Stew
You just haven't had stew until you've had this chicken stew, with the zesty full flavored taste of CHI-CHI'S® Salsa and CHI-CHI'S® Diced Green Chilies.
Notes: Makes 9 cups.
1 cup chopped onion
1 teaspoon minced garlic
2 tablespoons vegetable oil
1 (16-ounce) jar green salsa
1 can low-sodium chicken broth
1 (10.5-ounce) can low-sodium chicken broth
1 cup CHI-CHI'S® Thick & Chunky Salsa Mild
1 cup water
1 cup diced carrots
1 (4.25-ounce) can CHI-CHI'S® Diced Green Chilies, drained
1 teaspoon dried oregano leaves
1/2 teaspoon coarsely ground pepper
3 cups shredded cooked chicken
1 (15-ounce) can pinto beans, drained and rinsed
1. In Dutch oven, cook onion and garlic in oil over medium-high heat until onion is tender. Add remaining ingredients except chicken and beans; bring to a boil. Reduce heat to low. Cover; simmer, stirring occasionally, 15 minutes.
2. Add chicken and beans to Dutch oven. Cook, stirring occasionally, 15 minutes.