This soup is so good. We loved this because it was thicker and more filling than your basic soup. It is definitely more like a stew than a soup.
This soup/stew is also a little different because it has a spicy Mexican type flavor. My family loves the flavors that are in Mexican foods, so this soup worked great for us. My whole family loved this. I liked the fact that it was one of those recipes that was so quick and easy to put together.
I keep cooked chicken in the freezer, so that I have it on hand for recipes like this. Having items like cooked chicken in the freezer makes dinner time and preparing meals like this much easier. It saves so much time to have the meat part of a meal cooked ahead and ready in the freezer for when you need it.
Mexican Chicken Stew
A simple chicken stew for anytime of year.
Ingredients
- 6 cups of cooked chicken, shredded
- 3 cans (14 fl. oz. each) reduced sodium chicken broth
- 2 cans (10 oz. each)green chili enchilada sauce ( I used green taco sauce to make this gf)
- 1 can (12 fl. oz.) Evaporated Milk
- 2 cups shredded carrots
- 1 cup uncooked long or medium grain rice
- 1 1/2 teaspoons ground cumin
- 2 cups frozen whole-kernel corn, thawed
- 1 1/2 cups broken tortilla chips
- shredded cheese for serving
Instructions
- Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan.
- Cook over medium-high heat until mixture begins to simmer.
- Reduce heat to medium-low.
- Simmer for 20-25 minutes, stirring occasionally, until rice is tender.
- Add chicken and corn; stir and cook about 5 minutes more or until corn is tender.
- Serve with chips and cheese.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 505Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 128mgSodium: 1054mgCarbohydrates: 30gFiber: 3gSugar: 7gProtein: 38g
Nutritional values are approximate and aren't always accurate.
YUM! This is a perfect recipe for the type of wintry weather we’ve been having in Virginia. Thanks for sharing. 🙂 Visiting from Kimba’s party. 🙂
Mmmmmmm….mmmmm….bueno! Sabrosa!!!!!
m ^..^
Looks yummy!
Please feel free to stop by the Talented Tuesday at My Frugal Family link party, and add your weekly craft links!
It’s found at theherberfamily.blogspot.com
i made this for dinner tonight- it was excellent and made a ton! thanks for the recipe- its going in my file for sure! question- can leftovers be frozen for later use?
@sarah, I have never frozen this, but I think you probably could. However, I am thinking it would be a lot thicker because the rice will absorb the liquid. If you try it let me know how it works.
This looks like it would be really tasty. I bet my family would like it. I’ve bookmarked it and look forward to making it soon.
ok, what does “gf” mean beside the green enchilada sauce??
@Stacy, I am sorry, that means gluten free. Some in my family have to eat gluten free, so put that. I guess to someone not familiar with gluten free, the gf looks odd. I will try to write that out now, instead of abbreviate it.
I made this last night (01/31/2011)and it was a huge hit at our house. THANK YOU!!
@Ashley, I am so happy tot hear that your family enjoyed it. Thank you for letting me know!