MyNetDiary
Santa Fe Chicken Stew
MyNetDiary

Santa Fe Chicken Stew

  • 10 min Prep
  • 26 min Cooking
  • 6 serving Total
  • 1,675g Weight
263 cals/
serving

14 ingredients

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1 tablespoon Olive or extra virgin olive oil
...
16 oz Chicken breast boneless skinless raw
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1 can drained solids Kidney beans canned
...
1 3/4 cup Black beans canned no salt added
...
2 cup Chicken broth reduced sodium canned
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4 oz Peppers chili green canned
...
2/3 cup Corn sweet yellow canned
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1 3/4 cup Tomatoes diced canned no salt added
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1/2 cup, chopped Onions green spring or scallions raw
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1 tsp, leaves Oregano dried
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1 1/2 tsp Cumin seed ground or whole
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1 1/2 tsp Garlic powder
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1 1/2 tsp Chili powder
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1/2 tsp Salt table

4 steps

  • Heat oil in large soup pot. Add diced chicken and brown for about 6 minutes or until the chicken is cooked throughout.
  • Rinse and drain kidney and black beans.
  • Add beans and other remaining ingredients to the pot and bring to a boil. Reduce heat and simmer for about 20 minutes.
  • Enjoy immediately or freeze for a later meal.

Tip:
1 can of drained kidney beans = 1 3/4 cup