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This stew is a creamy, stick-to-your-ribs dish that gives you lots of great Mexican flavor! It's wonderful comfort food as the weather gets chilly.
Cook chicken thighs in skillet until done; let cool and then shred with a fork.
Cut chorizo into 1/2 inch slices, and then cut crosswise into smaller pieces.
Saute chorizo in a skillet until cooked through, then combine with shredded chicken in 6-quart Dutch oven.
Saute diced potatoes in skillet until cooked most of the way through, then add to the meat.
Mix in the cans of crushed and diced tomatoes, green chilies, corn, lime juice and stir over medium heat.
Add spices and cream, and stir; cover and simmer on low for an hour, stirring occasionally so nothing sticks to the bottom.
If it needs more liquid, you can add more cream or even some chicken stock.
*Serve topped with shredded sharp cheddar cheese and chopped fresh cilantro. Enjoy!
|Time:||30 Minutes Preparation Time|
1 Hours Cooking Time
Source: Myself. I created this stew. :)
By Brittany L. from Chicago, IL
I start a crock pot of the Sante Fe stew in the morning and just take the crock pot over to our friends' house and keep it on warm. Everyone serves themselves.
Brown hamburger with onion. Drain grease. Add all the ingredients to the crock pot and simmer on high for 1-2 hours. If it's cooking too fast, turn to low. You might want to cut the cheese in cubes, if using the Velveeta.
Perfect For Super Bowl Sunday!
By Tina Butler from Mesquite, TX