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Southwestern Chicken Stew

This Tex-Mex stew is a real crowd-pleaser. 

1 carton Farm Rich Smokehouse Pulled Chicken BBQ
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, diced
1 can chopped green chilies
2 teaspoons cumin
1 teaspoon dried oregano
1 (15-ounce) can white beans (we used Great Northern White Beans)
1 (15-ounce) can creamed corn
1 (15-ounce) can corn
2 cups chicken stock
Kosher salt and freshly ground black pepper
Prepared corn bread for serving (optional)
Chopped parsley (optional)
Sour cream (optional)
Prepare Pulled Chicken BBQ according to package directions and keep warm.
In a large pot over medium heat, add olive oil and onions and cook until nearly translucent (about 4 minutes), stirring occasionally. Stir in garlic, chilies, cumin and oregano and cook for 2 more minutes. Stir in beans, corn and chicken stock.
Cook until simmering. Salt and pepper to taste. Stir in smoked chicken and heat through. Ladle over cornbread slices and garnish with parsley and sour cream if desired.
Note: If you like the consistency of a soup more than a thicker stew, increase the chicken stock until desired consistency is reached.
6 Servings