Mexicali Chicken Stew Recipe
Ingredients
1 package (1 1/4 ounces) taco seasoning, divided 12 ounces boneless skinless chicken thighs Nonstick cooking spray
2 cans (14 1/2 ounces each) stewed tomatoes with onions, celery and green peppers
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen green beans
4 cups tortilla chips
Directions
Place half of taco seasoning in small bowl.
Cut chicken thighs into 1-inch pieces; coat with taco seasoning.
Coat large nonstick skillet with cooking spray.
Cook and stir chicken 5 minutes over medium heat.
Add tomatoes, corn, beans, and remaining taco seasoning; bring to a boil.
Reduce heat to medium-low; simmer 10 minutes.
Cut chicken thighs into 1-inch pieces; coat with taco seasoning.
Coat large nonstick skillet with cooking spray.
Cook and stir chicken 5 minutes over medium heat.
Add tomatoes, corn, beans, and remaining taco seasoning; bring to a boil.
Reduce heat to medium-low; simmer 10 minutes.
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