Southwestern Stew, Just for You (Corny!)

Yesterday, I enjoyed dinner at my friend’s house. She’s trying to learn to how to cook healthier and I rummaged through her cabinets, getting excited as I saw black beans, kidney beans, and even sweet potatoes. She asked me how to cook the sweet potatoes and I started telling her about one of my favorite dishes that’s so versatile! It’s a Southwestern Stew which can be vegetarian or not. For my friend, I’m not making it vegetarian or that spicy, but feel free to omit the chicken or add jalapeños (I do!)

Southwestern StyleP.S. I know there’s no photo to drool over – I didn’t have a picture available – so I’m hoping my friend makes it and shares the picture with all of us!

Southwestern Style Stew

3 chicken cutlets cut into bite size pieces

1 red onion

2 large sweet potatoes cut into bite size pieces

1 can black beans (rinsed)

1 cup corn (frozen or can)

1/2 cup diced celery stalks

2 cloves garlic (finely diced)

1 can fire roasted diced tomatoes

1 cup chicken broth (or vegetable broth)

1 tablespoon cumin

1 tablespoon cayenne pepper

1 lime (zest and juice)

1 jalapeno (if you want it spicy)

Grated jack cheese

Cilantro

salt and pepper to taste

Olive oil

  • Put some olive oil in a hot deep cast iron or dutch oven. Sprinkle the chicken with salt and pepper. Brown the pieces of chicken and then remove from the pan.
  • Place the chopped onion into the pan with the sweet potatoes, celery, garlic, cayenne pepper, cumin, lime zest, and jalapeno (if you are looking for a spicy stew!) Add in salt and pepper to taste. Let the sweet potatoes brown, about 5-7 minutes.
  • Once brown, add the beans, corn, tomatoes, chicken broth, and the chicken pieces. You can add some water if it’s too thick. Taste and make sure the seasoning is right. Add more salt and pepper if needed.
  • Turn the heat down to a slow simmer, cover, and let simmer for 15 minutes or until the potatoes are fork tender.
  • Garnish with a squeeze of lime, chopped cilantro, shredded jack cheese, and crispy tortilla strips.

* Note: If you don’t have one or two of these ingredients, substitute it for something else! The beauty of soups is that you stay with a theme and just add the right flavors.This soup is a great way to spice up the beginning of Spring even if it’s still cold outside!

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