During this time of staying at home, I have definitely baked and cooked more than I did before! My husband said he has probably gained 10 pounds! It's good we go for a walk every day now!!
Anyways, about a month ago, I had it in my head that I wanted to make a Chicken Taco Stew. I couldn't find a recipe, so I decided to make Chicken Tortilla Soup instead, but wanting to be creative, I used a can of chipotle peppers in adobo sauce. Whew, I think I am still blotting my forehead from all the sweating I was doing while I was eating it. Note to self: that stuff is HOT. Last night, I wanted to try again to make Chicken Taco Stew and after searching for over a half hour on the Internet for a recipe and it continuing to bring up Chicken Taco Soup recipes, I decided to invent my own recipe! It was YUMMY and the hubby said he liked it almost as much as the Hot Dog and Bean Casserole. That's quite a compliment, because that is his #1 favorite Quarantine dinner!!!
Ingredients
1 1/2 pounds boneless, skinless chicken breast, chopped
16-ounce can Traditional Refried Beans
14.5-ounce can Fire Roasted Diced Tomatoes, undrained
15.25-ounce can No-Salt Added Black Beans, drained and rinsed
10-ounce can Red Enchilada Sauce, mild flavor
1.25-ounce package Taco Seasoning, reduced sodium
In a large stockpot, put about a tablespoon or two of vegetable or canola oil and cook the chicken until it is no longer pink inside. Drain off the grease. Add the rest of the ingredients in the order given, cover and stir occasionally on medium heat about 15 minutes. You can eat as is or put a "bed" of white rice underneath and top with shredded cheese. Makes about six servings. Store in a covered container in the fridge.
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