Are you ready for a super easy, super delicious, stewpendous (hehe, sometimes I just can’t help myself 😉 ) weeknight meal idea? I don’t know if you ever feel like this, but some nights I am just not feelin’ what I had planned on my menu. Well, this was one of those nights and I decided to take may ingredients (I think they we tacos or something) and make something new. I throw everything into a pot and voila, this is what developed. Often, these little unplanned menu deviations end in disaster, but I lucked out this time and this was very yum! If fact, my 7 year old son proclaimed that this was his new second favorite food, behind Shrimp Scampi and before pizza. Whow, I mean it is tasty..but better than pizza?! Huh, maybe…well, its definitely healthier! 😉 Maybe you can be the judge…better than Pizza? I would love to hear what you think!
Ok, here we go…
First add some Extra Virgin Olive oil, diced onions, minced garlic, green bell pepper, large yellow squash, a large can of green chiles and 1 lb of cubed chicken breast. Add cumin, coriander, salt and pepper. Cook the chicken and allow the veggies to soften and sauté.
Next add 1-2 cans of whatever beans you love. I added 1 can of Kidney beans, because thats what I had on hand.
Next add 4-6cups of low sodium chicken broth, depending on how much liquid you like in your stew. Cook for at least 30minutes. The squash will soften and make this nice and stewy. As always, taste develops the longer you allow it to cook, but I only had about 30minutes and it turned out great!
Finally, but very important, just before serving, add some fresh minced cilantro. Cooking dulls the fresh, delicious flavor of Cilantro. So hold off until the end!
I served this with fresh sliced avocado on top, but you can also serve with a sprinkling of shredded cheese. Enjoy!
- 1lb chicken breast
- 1 Large crockneck yellow squash or 2 smaller ones, diced
- 1 cup onion diced
- 2 cloves of garlic
- 1 (4oz) can green chilies, diced
- 1 can of Kidney beans, drained and rinsed (or whatever you have on hand)
- 1 tsp (heaping) cumin
- 1tsp coriander
- 1pinch Coarse Sea Salt (heavy handed, soups always need a little more)
- ¼ tsp (ish) Fresh ground pepper
- 4-6cups chicken broth (1 used 4, but you may want yours soupier)
- ¼ cup fresh minced cilantro
- Add all the veggies, cubed chicken and spices to large dutch oven with 1-2Tbsp Extra Virgin Olive Oil. Cook Chicken and saute veggies until tender.
- Add beans and chicken broth. Cook for min 30 minutes. Squash will cook down and make the soup thicker and more stew like.
- Add minced cilantro and stir in just before serving.
- Enjoy!
