11.09.09
El Paso Chicken Stew
Serve this stew over rice, sprinkled with tortilla chips and cheese.
4 entrée servings
1 pound boneless, skinless chicken breast, cubed
2 cans (141⁄2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed, drained
2 cups each: cut green beans, whole-kernel corn
1⁄2 package- (1.25 ounce-size) reduced-sodium taco-seasoning mix
Salt and pepper, to taste
Combine all ingredients, except salt and pepper,
in slow cooker; cover and cook on low 6 to 8 hours.
Season to taste with salt and pepper.
