Santa Fe Chicken Stew

I made this Santa Fe Chicken Stew today and it is so good, I have to share this recipe!

Use a heavy bottom pot or dutch oven on the stove, OR you can even make this in a Crockpot!

Use a bit of oil to saute the chicken and the onion. 

Once the chicken is mostly cooked and the onion is looking translucent, add the beans, corn, canned tomatoes, salsa, and liquid. Mix all together. Add in the rice and simmer for 30 min.

Serve topped with sour cream, cream cheese, or shredded cheese. 

Full bowls will quickly be emptied, even the kids like it!

Santa Fe Chicken Stew

2 chicken breasts, skinless, boneless, cut into pieces
1 onion, diced
1 tbsp oil
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 can diced tomatoes with chilies
1/2 jar of salsa
2 cups liquid - chicken stock, vegetable stock, water
1 handful of rice
Sour cream/ cream cheese/ shredded cheese for topping

Using a heavy bottomed pan, saute the chicken and onion. Once the chicken is mostly cooked and the onion is looking translucent, add the beans, corn, canned tomatoes, salsa, and liquid. Mix all together. Add in the rice and simmer for 30 min. Keep an eye on it and add more liquid if needed.

Serve topped with sour cream, cream cheese, or shredded cheese. 

Using a crockpot, put all ingredients in together, come back in a few hours and enjoy. 

As a make ahead freezer meal, mix everything together, raw chicken, raw onions, all the canned goods, the liquid, and rice. Put into a ziploc bag, lay flat in the freezer. When you want an easy dinner, put the entire contents into the crockpot on low for 6 hours. DONE!

Now, let's be honest....these measurements do not have to be exact, remember this is a stew! Use what you have on hand in the proportions that will work for your family.

Use beef instead of chicken, or go for a Meatless Monday dinner and just add extra beans. You can omit the rice in the stew and serve over a baked potato. Or serve with tortilla chips. Or use it as a filling for quesadillas.
It freezes really well, too. Double the recipe and put half in the freezer to have on hand as an easy weeknight dinner. Enjoy!

~Jess