Easy Southwestern Chicken Stew Recipes

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

SOUTHWEST CHICKEN AND CHILI STEW

Steps:

• Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
• Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
• Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
• Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.

EASY SOUTHWESTERN CHICKEN SOUP

Steps:

• Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

SOUTHWEST STEW

Steps:

• In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

EASY SOUTHWESTERN CHICKEN STEW

Steps:

• Heat oil in a 3-quart saucepan over medium-high heat.
• Add onion; cook for 3 minutes.
• Add tomatoes, broth, soup, vegetables, chicken and seasonings; simmer over medium heat until heated through.

SLOW COOKER SOUTHWEST CHICKEN STEW

Steps:

• Combine all ingredients except chicken and broth (if using) in slow cooker.
• Lay chicken on top and cover.
• Cook on low for 6-8 hours or on high 3-4 hours.
• Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
• Cook 30 minutes longer on low.
• Can be served with rice, cheese, sour cream, tortilla chips.

SOUTHWESTERN CHICKEN STEW

Steps:

• In a ziploc bag, place ¼c. flour and a few of the chicken at a time and shake to coat.
• Brown the chicken in a dutch oven in the oil; then remove the chicken and set aside.
• Drain all but 1 tsp of the fat; saute 1 tbsp flour and the garlic in the reserved fat for 30 seconds.
• Add broth, tomatoes (including the liquid), tomato paste, onion, salt, cumin, oregano, thyme, bay leaf and red pepper flakes.
• Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minute.
• Add chicken and kielbasa; cover and simmer 20 minute.
• Skim the fat off the surface; Add the potato, carrot, zucchini and corn.
• Cover and simmer, covered, for 30 min; then serve.

SOUTHWEST CHICKEN STEW

Steps:

• Cook chicken pieces in microwave or boiling water and drain.
• Dice chicken and place in large pot.
• Add everything else except the tortilla chips and kidney beans.
• Simmer until potatos are tender.
• Add kidney beans and tortilla chips and cook a few minutes more until beans are heated through and broth is thickened.