Two Step Southwestern Stew Recipes

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SOUTHWEST GARDEN STEW



Southwest Garden Stew image

A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.

Provided by jmrogersfam

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 3h15m

Yield 4

Number Of Ingredients 15

6 ounces cubed beef stew meat
½ large onion, chopped
3 cloves garlic, minced
1 large zucchini, chopped
1 medium yellow squash, chopped
3 tomatoes, chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
1 cooked chicken breast, cubed
3 cups chicken broth
2 tablespoons cream or milk
½ (10 ounce) package frozen corn

Steps:

  • Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.
  • Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.
  • Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 19.7 g, Cholesterol 59.3 mg, Fat 14.1 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 67.3 mg, Sugar 6 g

TWO-STEP SOUTHWESTERN STEW



Two-Step Southwestern Stew image

Provided by Vegetarian Times Editors

Categories     Entrees

Yield 6

Number Of Ingredients 8

1 Tbs. olive oil
1 medium-sized onion, coarsely chopped (about 1 cup)
2 14.5-oz. cans diced tomatoes with green chilies, preferably fire-roasted, with liquid
1 15-oz. can white or yellow hominy, rinsed and drained
1 15 oz. can red kidney beans, rinsed and drained
1 medium-sized zucchini, quartered lengthwise and sliced
1 tsp. ground cumin
1/4 cup chopped cilantro

Steps:

  • Heat oil in large pot over medium-high heat. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently. Stir in tomatoes with liquid, hominy, beans, zucchini and cumin. Season to taste with salt and pepper. Bring to a boil, cover, reduce heat to medium-low and cook 10 to 12 minutes, or until zucchini is tender. Stir in cilantro, and serve.

Nutrition Facts : Calories 166 calories

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

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.

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