Easy & Delicious Green Chili Chicken Stew
click here for the PDF of this recipe
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This is my own personal recipe that I developed through lots of trial and error over the last 11+ years living here in New Mexico.Easy Crock-pot Version
- 8 ounce package cream cheese
- 1 can of cream of chicken soup (I look for a brand that is MSG free and low sodium)
- 1 – 2 cups fresh or frozen/roasted green chili (I use mild or medium, but pick the heat you like)
- 1 whole roasted chicken – skinned & de-boned. You may wish to substitute all chicken breast meat or canned chicken breast.
- 8 ounces chicken broth (I use organic/low sodium/no MSG)
- 3 medium potatoes, peeled & diced (if you like more potatoes, add them)
- 16 ounce package of frozen mixed vegetables (peas, carrots, green beans, etc.)
- 1 onion, small/medium
- 1 – 2 cloves garlic, finely chopped
- ¼ – ½  cup frozen corn (if frozen mixed veggies includes corn, you may wish to omit this line item as an additional ingredient).
- Salt & Pepper to taste
Option #1:Â add diced ham or smoked sausage or bacon (these all add wonderful flavor)
Option #2:Â add more veggies of your choice.
Adjust quantity of any ingredients above to suit your personal taste and that of your family.
Put all ingredients in a large crock-pot.
Turn crock-pot on low.
Stir occasionally.
Let it cook all day (at least 6 – 8 hours).
Serve in large bowls; garnish with shredded sharp cheddar cheese and sour cream if desired.
click here for the PDF of this recipe
*Note:Â you will need a RECENT version of Adobe Acrobat Reader in order to view this file.
Tags: green chili chicken stew, Recipes
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