Southwest Cilantro And Jalapeno Stew Recipes

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SOUTHWEST CILANTRO FISH STEW



Southwest Cilantro Fish Stew image

This Southwestern-inspired fish stew features classic Mexican ingredients like fresh cilantro and sliced jalapenos.

Provided by ElizabethKnicely

Categories     Stew

Time 30m

Yield 4 2 1/2 cup servings, 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 cups chopped onions
1 cup carrot, sliced 1/4-inch-thick
1 cup celery, sliced 1/4-inch-thick
3 garlic cloves, minced
1 jalapeno pepper, sliced
4 cups reduced-sodium fat-free chicken broth
2 cups cubed peeled yukon gold potatoes or 2 cups red potatoes
1 cup dry white wine
1/2 cup chopped fresh cilantro
1 (15 ounce) can crushed tomatoes, undrained
1 lb halibut, cut into bite-size pieces
1/2 lb large shrimp, peeled and deveined
lime wedge
fresh cilantro stem (optional)

Steps:

  • Heat oil in large Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and jalapeno to pan; saute 5 minutes or until tender. Stir in broth, potato, wine, cilantro, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Add fish and shrimp; cook an additional 5 minutes or until fish and shrimp are done. Ladel 2 1/2 cups stew into each of 4 bowls; serve with lime wedges. Garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 377.6, Fat 6.1, SaturatedFat 1, Cholesterol 127.2, Sodium 592.3, Carbohydrate 37.8, Fiber 6.3, Sugar 6.8, Protein 33.6

SOUTHWEST CHICKEN AND CHILI STEW



Southwest Chicken and Chili Stew image

Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

1 lb boneless skinless chicken breasts or thighs
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
4 cloves garlic, finely chopped
1 to 2 medium jalapeño chiles, seeded, diced
2 teaspoons Gold Medal™ all-purpose flour
1 medium red bell pepper, diced (1 cup)
1 medium carrot, sliced (1/2 cup)
1 cup frozen corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro
1 teaspoon cornstarch
1/4 cup cold water
12 baked tortilla chips, coarsely crushed

Steps:

  • Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
  • Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
  • Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g

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