warms the soul

A recipe everyone must try.
( This was a wedding present that I have had yet to use.  Note, the paper still inside the pot.  Thats just sad. )

Taco Chicken Stew
1 medium onion chopped
1 small green bell pepper
1 tsp. minced garlic
2 - 15oz cans drained black beans
4 - 10oz cans chicken broth ( I used 32oz chicken broth in a box )
15oz can diced tomatoes
15oz can Rotel tomatoes with green chilies
15oz can creamed corn
15oz can corn, drained
1 pkg dry taco seasoning
1 pkg dry Ranch salad dressing mix
1 rotisserie chicken shredded

Saute onion, bell pepper and garlic in olive oil.

Add remaining ingredients.  Note: Make sure the beans and corn are drained well. 

 Bribe your husband to shred the chicken for you. 

 Simmer 1 to 11/2 hours. 

 While waiting, I caught up on some holiday reading. 

I served it with jalapeno cornbread and tortilla chips. 
Other yummies: cheese, salsa, sour cream, taco wraps, etc. 

As noted above in the recipe, I used only 32oz of chicken broth.  If I had used a full 40oz I believe it would have been more of a soup.  However, leftovers tend to thicken up so you might want to have broth in the pantry to help with reheating of leftovers, which you will have plenty of. 

Enjoy!