Speedy Chicken Stew
- 10 Min
- COOK TIME
- 35 Min
- READY IN
- 45 Min
Most stews take a lot of long cooking to turn out right, but not this Speedy Chicken Stew. You'll get a head start by using convenient rotisserie chicken and a few basics to have a comforting stew on the table fast.
What You'll Need:
2 (14-ounce) cans chicken broth
2 chicken bouillon cubes
1 (20-ounce) package frozen cream-style corn
1 (10-ounce) package frozen baby lima beans
1 large baking potato, peeled and diced
1 small jalapeno pepper, seeded and minced (optional)
large sweet onion, diced
teaspoon black pepper
teaspoon dried thyme
3 cups chopped cooked rotisserie chicken
1 (14-1/2-ounce) can seasoned diced tomatoes with garlic, basil, and oregano
1 (6-ounce) can tomato paste
What To Do:
- Combine first 10 ingredients in a Dutch oven. Bring to a boil over medium-high heat, stirring often. Reduce heat, and simmer 15 to 20 minutes or until potato and lima beans are tender.
- Stir in chicken, diced tomatoes, and tomato paste; simmer an additional 10 minutes.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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