Prep: 20 Mins Cook: 240 Mins
This is best cooked in a crockpot, but it can also be cooked on the stove top. Great with a green salad and cornbread!

Chicken Stew Olé

Ingredients

  • 6 cups water
  • 1 1/2 pound skinless, boneless chicken breasts, cubed
  • 3 cups cubed red potatoes
  • 1 can (14.5-oz.) diced tomatoes with green chiles
  • 1 1/2 cup chopped peeled onion
  • 1 1/2 cup frozen corn
  • 2 cans (4-oz.) ORTEGA Diced Green Chiles
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 cup sliced peeled carrot
  • 1/2 cup evaporated milk
  • 2 tsps. minced fresh cilantro
  • 2 tsps. paprika
  • 2 bay leaves
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 6 tbls. sour cream
  • 6 tbls. shredded cheddar cheese
  • 6 tbls. chopped green onions

Directions

Combine water, chicken, potatoes, tomatoes (undrained), onion, corn, chiles, salsa, carrot, chicken bouillon, cilantro, paprika, bay leaves, garlic salt, cumin and pepper in a crockpot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Remove bay leaves and stir in evaporated milk. Remove from heat. Serve warm garnished with sour cream, cheddar cheese and green onions.
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