06/05/2017 Santa Fe Stew Missouri Style

Santa Fe Stew Missouri Style

Recipe Courtesy of Cindy Schumacher

3 cups boneless chicken breasts, cooked and cubed
1 Tbsp olive oil
1 Tbsp safflower oil
1 large purple onion, finely chopped
½ tsp garlic powder
¼ tsp parsley
1 pkg taco or chili seasoning
3 cans spicy tomatoes, undrained & cut up
½ cup defatted chicken broth
1 can (15 oz) pinto beans, rinsed & drained
1 can (7 oz) whole kernel corn, drained
1 can (7 oz) diced green chilis

In a large skillet, heat oil. Brown chicken for a couple minutes, then add onion, garlic powder,
and parsley. Brown 2 minutes longer. Add remaining ingredients and blend well.
Bring to a boil and reduce heat and simmer 25 minutes. (Cook longer for a thicker stew.) Serves 6.