A quick, hearty, and delicious stew.
Servings: (4)
Prep: 10 Mins. | 
Cook: 30 Mins.

Posted: By Sandra


1 tablespoon olive oil
1 cup chopped celery
1 cup diced onions
2 garlic cloves, finely chopped
1 large russet potato, peeled, and cut into ½” cubes
3 cups cooked chicken
1 (1.25 oz. pkg.) taco seasoning, or Sandra’s Taco Seasoning Blend
1 (14.5 oz. can) diced tomatoes, undrained
1 cup whole-kernel frozen corn
1 (4 oz. can) diced green chilies, drained (mild, or medium spiciness)
1 (4 oz. can) sliced olives, drained
3 cups low-sodium chicken broth
¼ teaspoon freshly ground pepper


Garnish options:
Sour Cream
and Shredded Cheddar Cheese
Click here for the recipe:
 Sandra's Premium Cornbread Muffins

Heat a medium soup pot with olive oil over medium-high heat, and add the celery and onion, and saute until the onions are translucent.  Add the garlic and saute for 30 seconds.  Add the remaining ingredients and bring to boil; reduce heat, and simmer, covered, for 25 minutes, while stirring occasionally (being careful not to break up chicken pieces).  Enjoy!

1 comment:

sandra said...

My inspiration was to use up left-over roasted chicken and ingredients I had on hand.


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