Enjoy this Southwestern-style chicken and beef stew slow cooked using Green Giant® Niblets® Frozen Corn, and Old El Paso® Salsa and Green Chiles. Perfect for dinner.
cup dried pinto beans
lb. cut-up frying chicken, skin removed
cup Green Giant™ Niblets® Frozen Corn
cup Old El Paso™ Salsa
(14 1/2-oz.) can ready-to-serve chicken broth
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
tablespoons chopped fresh cilantro
Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
Cover; cook on low setting for 10 to 12 hours.
To serve, remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.
Pinto beans are common in Mexican and Spanish cuisines. The beans, named after the Spanish word for paint, are pink with dark red streaks. Pinto beans are often used for refried beans and chili con carne.
If you like spicy food, use medium or hot salsa.
Serve this southwestern-style stew with plenty of warmed flour tortillas. Offer ice-cold lemonade or limeade to drink.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.