Mexican Chicken Stew
This is a hearty, chunky stew. I love that all you need to do is chop a couple things, open a few cans, and toss it all in. And the end result is perfect—healthy, but really filling and satisfying.
Paleo: Omit corn and black beans, and add 2 more peppers, if desired.
Vegetarian: Use vegetable broth instead of chicken broth. Omit chicken and add 1/2-1 cup more corn and 1 additional can of black beans.
- Prep Time
- 6-8Servings
Ingredients
2 carrots, diced
½ c diced onion
1 green pepper, diced
6 boneless, skinless chicken thighs (or chicken breasts)
1 c frozen corn
1 can black beans
1 4 oz. can green chiles
1 c salsa
3 c chicken broth
2 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
Optional toppings
Avocado
Shredded cheese
Cilantro
Sour Cream
Preparation
1. Place all ingredients in slow cooker and stir together to mix.
2. Cook on LOW for 6-8 hours.
3. Remove chicken and shred into pieces. Return to slow cooker.
4. Ladle into bowls and serve with any desired toppings.