Chicken Taco Stew

Chicken Taco Stew

Miz Helen's Kitchen

Ingredients

3 cups chicken, cooked and chopped

2 tablespoons olive oil

1 green bell pepper, chopped

1 jalapeno pepper, chopped

1 cup roasted green chiles, chopped

1 onion, chopped

3 cloves garlic,minced

2 green onions, chopped for garnish

2 cups whole kernel corn, roasted or cooked

2 cups white navy beans, cooked

2 cups tomatoes, diced

3 cups chicken broth

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoons oregano

1 teaspoon salt

1 teaspoon black ground pepper

dash cayenne pepper

6 corn tortillas

1or 2 limes for juice and garnish

2 cups Long Horn or sharp cheddar cheese, shredded

Directions

In a heated large stew pot add the olive oil, and saute the bell pepper, jalapeno, onion, green chiles and garlic until the onions are clear.

Add the chicken, corn, white beans, tomatoes, and all the seasons mix well.

Add the chicken broth and mix well.

Cut 3 of the corn tortillas in 4 pieces each and add to the stew. The tortillas will thicken the stew. Reduce your heat to a medium low and cook until the tortillas are melted into the stew. Stir to make sure it does not stick to the bottom.

When the tortilla has melted into the stew, cook the stew on low for about 20 minutes and it will be ready to serve.

While the stew in cooking, cut the other 3 tortillas into strips and bake them on a greased cookie sheet at 450 degrees for 5 to 8 minutes until toasted crisp.

Place 1/3 cup of the cheddar in each serving bowl and pour the stew on top of the cheese, squeeze some lime juice on top of the stew.

Garnish the stew with more cheese, green onions, some baked tortilla strips and a wedge of lime.

Enjoy!