Sunday, October 3, 2010

Monday Menu, Sunday Prep

Such beautiful fall weather that's calling for a nice stew, my son's favorite. Tomorrow night's fare:

Addictive Mexican Stew
Corn Muffins (from my leaf and pumpkin mold) ... how
Dessert TBD!

A super easy recipe which I'm making today as a full schedule is in view for tomorrow, plus the 2nd day taste is even better.
This is a keeper recipe in our household.

1 cup diced onion
1-2 cloves garlic, minced
olive oil
3 cups cooked chicken, diced or shredded
1 package taco seasoning mix
2 cans (14 oz) diced tomatoes, undrained
1 (15 oz) can black beans or kidney beans, drained (I used a can of both)
1 can corn, drained
1 (4 oz) can diced green chilies, drained
1 cup chicken broth (I used 2 cups)
1/2 tablespoon cornstarch (I don't use)

1. Cook onion and garlic in olive oil until tender.
2. Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies
3. If using the cornstarch blend with chicken broth and add
4. Bring to boil, reduce heat and simmer 15 minutes.
5. Serve with cornbread.

Found this at Recipezaar,, Recipe #114558.


  1. I love mexican food and enjoy soups and stews for the cool weather. I also love freshly baked bread - sounds like a good meal to go with the wonderfully cool weather we're having - finally!

  2. I'll definetly try it when I'm back home with hubby!! thanks for te recipe!

  3. I have not tried it with chicken , but sounds simply DE-Lish...:))