Southwestern Spicy Chicken Stew

Last night we made a nice n' healthy stew, with a little kick. It's super easy, pretty much just throw a bunch of stuff in a pot and garnish. This is easy to alter too if you don't like something in it, it's not a big deal to omit some of the ingredients, or add something (maybe some green chilis? I've done that before too) you can pretty much adjust to your liking.

This makes a pretty good amount of stew. Two people could probably eat for dinner and lunch the next day.
















2 chicken breasts - grilled & shredded
1 yellow onion - chopped
1 zucchini - cubed
1 red bell pepper - roasted under the broiler, deseeded and skinned
3 c. chicken stock
1-2 garlic cloves - minced
1 cup grilled (preferred) or canned corn
28 oz. can of diced tomatoes (drained)
1 small can of tomato paste
1 adobo chili (find in the mexican food isle) - chopped up
1 tsp. fresh ground pepper
salt to taste
bay leaf
1 tsp. cinnamon
2 grilled chicken brests
cubed or shredded cheese
tortilla chips
Cilanto - minced


In a large pot add the chopped onions and minced garlic to some olive oil and sweat them for about five minutes. Add 2 cups of chicken stock, zucchini, corn, tomatoes and paste, roasted bell pepper, adobo chili, salt, pepper, bay leaf and cinnamon. Add more chicken stock if needed. Bring to a boil then reduce to simmer for 20 minutes.

Put a dry rub on the chicken and grill it while the pot is stewing. Cube the chicken add to the stew and serve! Add some cheese, cilantro and tortilla chips on top. You could also garnish with sour cream or chopped up red onions.