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Mexican Stew

Preparation Time: 30 Minutes
Number of Servings: 4

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1 cup diced onion
1-2 garlic cloves, finely chopped
1 tablespoon olive oil
3 cups cooked chicken or cooked turkey, diced or shredded
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1/2 tablespoon cornstarch
Garnish with chopped cilantro

Directions:  Cook onion and garlic in oil in large saucepan until tender. Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies. Blend broth and cornstarch; add to saucepan. Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally. Serve with cornbread for a hearty meal.

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Submitted By: Robbin Oakley of Lewisville, TX
Email/Web Site:
Original Source of Recipe: Unknown
Date Submitted: 5/13/2013 3:04:29 PM


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