Santa Fe Chicken Stew

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 9
• 3 lbs chicken, deboned
• 1 cup red rice (wild or brown if you prefer)
• 2 (15 ounce) cans corn
• 2 (15 ounce) cans black beans
• 1 (10 ounce) can original rotel
• 3 (15 ounce) cans chicken broth
• 1 tablespoon minced garlic
• 1 large onion, diced
• 1 teaspoon salt
• 2 (1 1/4 ounce) packages mccormicks enchilada seasoning
• 1 (1 1/4 ounce) package old el paso taco seasoning

Recipe

• 1 in a large stock pot, boil chicken until just cooked through. use about 3/4 gallon of water.
• 2 remove chicken from liquid set aside to cool. save the broth!
• 3 strain the broth to remove residue from boiling process.
• 4 return strained liquid to stock pot and add chicken broth.
• 5 cut chicken into bite sized cubes when cool enough to do so.
• 6 add rice and salt to liquid and bring to a boil.
• 7 reduce heat to simmer and simmer for 15 minutes.
• 8 drain and rinse corn and beans.
• 9 drain rotel.
• 10 add remaining ingredients and cubed chicken to the liquid.
• 11 mix together until seasoning packages are well mixed into the broth.
• 12 simmer for about 3 hours or until rice is tender.
• 13 stew will thicken a lot! add more water or chicken broth to keep it at your desired consistency.
• 14 when rice is fully cooked you can serve.
• 15 optional: served with tortilla chips, shredded cheese, diced onions, and/or sour cream.