Sunday, September 25, 2011

Fiesta Chicken Stew

I've made several versions of this soup over the years but this one, hands down, feels like the final version. For us, it's perfect.

1lb chicken breast
taco seasoning
1/2 red onion, diced
2 cloves garlic, diced or pressed
1T butter
extra virgin olive oil
2C of black beans, rinsed well
2C of corn
(or use one can each from the pantry - about 15oz)
one can of ro*tel - I use mild but you can kick it up
one finely diced jalapeno - I removed ribs and seeds for less heat
1 small pkg colby jack shredded cheese
1/4C sour cream
1 beer (or chicken stock)

optional: cilantro, tortilla chips

Place your chicken breast on a pan and sprinkle liberally with taco seasoning.
Bake at 375* for about 30 minutes.

Meanwhile, in a large heavy bottom pan or dutch oven add butter, a little evoo, and your onions.
Cook until translucent on medium high heat.
Add your garlic and cook just a minute or so until fragrant. Do not brown it.
Toss in beans, corn, and ro*tel and the jalapeno. (If using cans, add in 1/2 of the liquids. Toss the rest.)
Add the package of cheese along with the sour cream. Stir until smooth.

At this point you can decide how thick you like it. If you want it thinner, or to stretch it farther, add beer.
Cut your now cooked chicken into bit sized pieces and add it to the stew.
Simmer for a few minutes to incorporate the spices and then serve with a little cilantro if you like, or with tortilla chips to dunk. 

This will stay good in the fridge for a few days. It does not freeze well, however. It also doesn't do well in a slow cooker as the cheese doesn't look very nice after a while.  Making it fresh is SO worth it though and it's extremely quick and easy to make.

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