Thursday, August 28, 2014

SPEEDY CHICKEN STEW

  • 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)
  • 1/2 large sweet onion, diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 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

  • In a Dutch oven, combine the broth, bouillon, corn, lima beans, potato, jalapeno, onion, salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat, stirring often.

  • Reduce the heat and simmer 15 to 20 minutes until veggies are tender.

  • Stir in the chicken, tomatoes, and tomato paste; simmer another 10 minutes.

  • Note: I got this recipe from the Southern Living Annual Recipes Book 2003.

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