1 c. cooked & cubed chicken
1 can (15 oz.) kidney beans, rinse & drained
1 can (10 oz.) tomatoes and green chilies, undrained
1 can (15 oz.) corn, drained
1 1/4 c. chicken broth
1/4 t. cumin
1 T. cornstarch
1 c. (4 oz.) cheddar cheese, shredded
In a saucepan, combine all ingredients except cheese. Cook over medium heat, stirring occasionally until stew boils and thickens. Sprinkle with cheese before serving.
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Tips: Warning - even using mild tomatoes and green chilies this stew was a bit spicy. We like spice in our family and try not to let our kids shy away from it. My daughter never complained but our little guy seemed to protest his second helping. That said, I am posting this recipe because it was very tasty and easy to put together. I cut the meat off of two leftover chicken drumsticks and used that for my cup of chicken. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Progresso Soups & More Magazine
2 comments:
This sounds very good! I love Mexican soups!
Sherry
Wow that sounds good.
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