Diva Tasting: Mexican Chicken Stew…

Mexican Chicken Stew


1 Tablespoon Vegetable Oil

1 Onion, Chopped

3 Cloves Garlic, Crushed

1 (4 Ounce) Can Diced Jalapeno Peppers

1 (4 Ounce) Can Chopped Green Chile Peppers

2 Teaspoons Ground Cumin

1 Teaspoon Dried Oregano

1 Teaspoon Ground Cayenne Pepper

1 Quarts Chicken Broth

3 Cups Chopped Cooked Chicken Breast

3 (15 Ounce) Cans White Beans

1 Cup Shredded Monterey Jack Cheese


Step 1Heat the oil in a large Dutch Oven over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Add additional chicken broth by ½ cup if needed. Simmer on low all day until ready to serve.

Step 2 Remove the mixture from heat. Slowly stir in the cheese until melted. Serve with garlic corn bread, beverage. Serve warm. Serves 4

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