Southwestern Chicken and Bean Stew

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

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Servings 6

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( 6 ) Ratings

6 Ratings

5 Stars 14%

4 Stars 14%

3 Stars

2 Stars 14%

1 Stars 14%

Member Reviews ( 4 )

6a55cab6-4365-41c5-b458-afe084e6124b

ingredients 8
Prep Time 20 min
Total Time 20 hr 20 min

Ingredients

1: cup dried pinto beans

2: lb. cut-up frying chicken, skin removed

1: cup Green Giant® Niblets® 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

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Directions

1 Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
2 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.
3 Cover; cook on low setting for 10 to 12 hours.
4 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.

EXPERT TIPS

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Expert Tips

Pinto beans are common in Mexican and Spanish cuisines. The beans, named after the Spanish word for paint, are pink with dark red streaks. Pinto beans are often used for refried beans and chili con carne.

If you like spicy food, use medium or hot salsa.

Serve this southwestern-style stew with plenty of warmed flour tortillas. Offer ice-cold lemonade or limeade to drink.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups

Calories: 250
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% ),
Cholesterol: 45mg; 45%;
Sodium: 650mg; 650%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 9g 9% Sugars 3g 3% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 15%;

Exchanges:

2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

palakalloo

report Posted Oct. 9, 2012 10:42 AM

I havent made this yet but sounds good so i will make it this week.For convenience i will use boneless thighs&breasts to make it quicker.Unless i'm making a whole roast chicken its not neccesary to use bone-in chicken pieces.

ZmansGirl

report Posted Nov. 6, 2010 11:33 PM

Canned bean work just as well. Bueno Autum Roast (frozen section of the grocery) is better than Old El Paso like like Ben & Jerry's is better than Blue Bunny.

ZmansGirl

report Posted Nov. 6, 2010 11:22 PM

I created an account just so I could review this recipe. Its just that good. Dried beans and I don't get along -- I've yet to figure out what I'm doing wrong, even when someone watches me do it. So I gave up and use canned beans. But it doesn't change the texture or flavor whatsoever. Don't be afraid to use as much green chili as you want. Food isn't real food without green chili! Anyway -- if you've come this far and looked at the recipe and read the reviews -- MAKE this recipe. You won't regret it!!!! Every thumb in the family is UP for this one!

mej80013

report Posted Aug. 21, 2010 5:12 PM

This is an easy and very tasty recipe. All the people to whom I have served it have asked for the recipe. I am so glad I was able to find the recipe online since I loaned the Pillsbury cooking magazine in which this recipe originally appeared to a relative...who can no longer find the magazine. As I said, everyone wants the recipe!