Thursday, November 29, 2007

Warming Soups

Slow Cooker Tex-Mex Chicken and Beans Stew*****
(modified from Everyday Food, November 2007)

This was delicious, quick to prep the night before, and
a great aroma to walk into after work!
2 cans pinto beans, drained
1 jar (11 oz) mild salsa
2 Tbsp chopped canned chipotles chiles in adabo sauce*
1 ½ lbs boneless, skinless chicken breast or tenderloins
s&p
1 medium onion, chopped
1 red bell pepper chopped
¼ cup reduced-fat sour cream, optional
¼ cup cilantro, chopped, optional
*(freeze leftover individual chiles in an ice cube tray topped with a tbsp of the sauce – once frozen place in freezer bag)

(The night before or early morning)
In a slow cooker, stir together beans, salsa, chiles, and 1 cup water. Season chicken with s&p; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. (If prepping the night before, cover slow cooker with plastic wrap, place lip on top and put in the refrigerator until ready to heat).

Cover and cook on low heat for 8 hours; do not open the lid and stir.

Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro.


I make this every year in autumn, it has become a classic for me that I begin craving when October arrives.

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