View cart background image
Free Shipping Over $49

Creamy Mexican Stew

Contributed By: Brittany | See all of Brittany's recipes
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  35 Minutes
Total Time:  1 Hour
  20 servings
This stew is a great cold-weather comfort food, and is great for freezing, or for a party. It's flavorful, thick, and yummy!
16 boneless, skinless chicken thighs
1 15 oz. package V&V Supremo mild chorizo
1 28 oz. can crushed tomatoes
1 28 oz. can petite diced tomatoes, with juice
2 cans mild green chilies
4 medium potatoes, diced small
12 oz. bag frozen southwestern corn with onion and peppers
1/2 c. lime juice
1 1/2 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
2 tablespoons minced onion
salt and pepper, to taste
1 quart light cream
Cook chicken thighs in skillet until done; let cool & then shred with a fork.

Cut chorizo into ½-inch slices, and then cut crosswise into smaller pieces.

Sauté chorizo in a skillet until cooked through, then combine with shredded chicken in 6-quart Dutch oven.

Sauté 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.

**This recipe makes enough for a small army!

Date Added: 10/23/2009
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.