Southwestern Chicken And Bean Stew Recipes

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SOUTHWESTERN CHICKEN & LIMA BEAN STEW



Southwestern Chicken & Lima Bean Stew image

I love to have my daughter, son-in-law and grandchildren over for this supper. They make me so happy with their compliments or just by going to fill up their bowls again. It's a good-for-you hit. -Pam Corder, Monroe, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 6 servings.

Number Of Ingredients 14

4 bone-in chicken thighs (1-1/2 pounds), skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro or parsley

Steps:

  • Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 614mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges

SOUTHWESTERN CHICKEN AND BEAN STEW



Southwestern Chicken and Bean Stew image

Enjoy this Southwestern-style chicken and beef stew slow cooked using Frozen Corn, and Old El Paso® Salsa and Green Chiles. Perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20h20m

Yield 6

Number Of Ingredients 8

1 cup dried pinto beans
2 lb. cut-up frying chicken, skin removed
1 cup frozen corn
1 cup Old El Paso™ Salsa
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
1 teaspoon cumin
2 tablespoons chopped fresh cilantro

Steps:

  • Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
  • Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
  • Cover; cook on low setting for 10 to 12 hours.
  • To serve, remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 45 mg, Fiber 9 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 650 mg, Sugar 3 g

ITALIAN CHICKEN AND BEAN STEW



Italian Chicken and Bean Stew image

Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 14

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/2 cup dry white wine
2 cups low-sodium chicken broth
One 15-ounce can cannellini bean, rinsed and drained
One 14-ounce can diced tomatoes
1 teaspoon dried oregano
1/3 cup grated Parmesan, plus more for serving
Fresh oregano for garnish (optional)

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
  • Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
  • Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.

SOUTHWEST CHICKEN



Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

  • In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

SOUTHWESTERN CHICKEN & LIMA BEAN STEW RECIPE - (4.3/5)



Southwestern Chicken & Lima Bean Stew Recipe - (4.3/5) image

Provided by Jac_M

Number Of Ingredients 14

4 bone-in chicken thighs (1-1/2 pounds), skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro or parsley

Steps:

  • Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top. Cook, covered, on low 6-8 hours or until chicken is tender. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro. Yield: 6 servings.

SOUTHWESTERN CHICKEN BLACK BEAN SOUP



Southwestern Chicken Black Bean Soup image

This recipe was given to me by a good friend a couple of years ago, and I've been making it ever since. We love Mexican food, and bowls of this pack enough flavor to please even my husband. -Emily Fast of Leavenworth, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
1 tablespoon chopped onion
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups fresh corn or frozen corn
1 can (15-1/2 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1/2 cup minced fresh cilantro
16 baked tortilla chip scoops, crumbled
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender. Add garlic and saute; cook 1 minute longer., Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Stir in cilantro. Top each serving with crumbled tortilla chips and cheese.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 647mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

SOUTHWESTERN SPICED CHICKEN & BLACK BEAN STEW



Southwestern Spiced Chicken & Black Bean Stew image

I searched high and low to find dried chipotles (where are you when I need you, California??...sniff...) and finally asked my local grocer to order them for me. It was worth it.

Provided by hepcat1

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
3 slices bacon
6 bone-in skinless chicken thighs (about 2-1/4 pounds)
kosher salt & freshly ground black pepper
1 large yellow onion, diced
1 red bell pepper, cored, seeded, and finely diced
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 cup beer
1 (15 1/2 ounce) can black beans, rinsed (about 2 cups)
1 dried chipotle pepper
2 cups reduced-sodium chicken broth, more if needed
3 tablespoons chopped fresh cilantro leaves
1 lime
sour cream (to garnish)
fried corn tortilla strips (optional)

Steps:

  • Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders much of its fat and crisps slightly, about 7 minutes. Transfer the bacon to a plate lined with paper towels.
  • Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well on both sides, 2 to 3 minutes per side. Transfer to a plate. Brown the remaining thighs and reserve with the rest.
  • There should be 2 to 3 tablespoons fat left in the pan; if there's more, spoon out and discard the excess. Add the onion and bell pepper, season well with salt, and cook, stirring often, until the onion softens and caramelizes slightly, about 7 minutes. Raise the heat to high, add the chili powder and cumin, and cook, stirring, for 30 seconds.
  • Add the beer and cook until it's almost completely reduced, about 3 minutes. Add the beans, the chipotle and the chicken broth. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook for 5 minutes.
  • Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth.
  • Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through, about 30 minutes. If the stew is too thick, thin it with more chicken broth.
  • Discard the chipotle. Crumble the reserved bacon. Juice one half of the lime; cut the other half into wedges. Stir the bacon, lime juice, and 2 tablespoons of the cilantro into the stew and season well with salt and pepper.
  • Serve immediately. Sprinkle each serving with the remaining cilantro and a small dollop of sour cream. Serve with the lime wedges and fried tortilla strips, if you like.

Nutrition Facts : Calories 441.5, Fat 20.2, SaturatedFat 4.9, Cholesterol 97.5, Sodium 291, Carbohydrate 30.8, Fiber 9.4, Sugar 3.5, Protein 33.2

SLOW COOKER SOUTHWEST CHICKEN STEW



Slow Cooker Southwest Chicken Stew image

This is a hearty, easy and very filling meal that my family loves. It can be adjusted for a thicker stew that my husband likes served over rice, or chicken broth can be added for more of a soup.

Provided by IansMom

Categories     Stew

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium onion
1 (15 1/2 ounce) can kidney beans, Drained and rinsed
1 (15 1/2 ounce) can black beans, Drained and rinsed
1 1/2 cups frozen corn
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with green chilies or 2 (14 1/2 ounce) cans diced tomatoes with green chilies
1 (1 1/4 ounce) envelope taco seasoning
4 boneless skinless chicken breasts
Tabasco sauce
1 cup chicken broth, less if you want a thinner soup consistency

Steps:

  • Combine all ingredients except chicken and broth (if using) in slow cooker.
  • Lay chicken on top and cover.
  • Cook on low for 6-8 hours or on high 3-4 hours.
  • Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
  • Cook 30 minutes longer on low.
  • Can be served with rice, cheese, sour cream, tortilla chips.

SOUTHWESTERN BLACK BEAN STEW



Southwestern Black Bean Stew image

A mild stew with a flair, from the southwest.

Provided by Lanay Bien

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 8

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, undrained
1 (6 ounce) can tomato paste
1 ½ cups water
½ cup sour cream
2 (8 ounce) packages shredded Cheddar cheese

Steps:

  • In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
  • In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 33.5 g, Cholesterol 132.7 mg, Fat 38.9 g, Fiber 6.3 g, Protein 38.7 g, SaturatedFat 21.9 g, Sodium 1596.4 mg, Sugar 7 g

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Top Asked Questions

What is the best way to cook chicken in a stew?
Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
How do you cook chicken thighs and beans in a stew?
Transfer 2 cups of the beans and broth (but not the chipotle) to a blender, purée, and then mix it back into the rest of the broth. Return the thighs to the pot, cover with the lid slightly ajar, and simmer until the chicken is cooked through, about 30 minutes. If the stew is too thick, thin it with more chicken broth. Discard the chipotle.
What is southwest chicken crock pot?
This southwest chicken crockpot recipe is one of my most popular recipes of all time! Southwest Chicken is a mouthwatering, wholesome meal of seasoned shredded chicken, black beans, corn, and tomatoes. This chicken dinner recipe cooks to perfection in your slow cooker!
How do you make Mexican stew meat?
A mild stew with a flair, from the southwest. In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes. In a slow cooker over low heat, combine the corn, beans, tomato paste and water.

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