CHICKEN ENCHILADA STEW

Brr…It's cold outside!

I love this time of year, cold temperatures and lots of 

 soups and stews to be make that will warm us up on those chilly nights.

This simple Chicken Enchilada Stew will definitely keep you warm and happy…

In your dutch oven combine the tomatoes, beans, chiles, onion, broth, chile powder,

zest and juice of1 lime, and 2 teaspoons salt.

Stir and mix well. Nestle the chicken thighs in the tomato mixture.

Salt and pepper the chicken thighs.

Cover and off the the stove top. Bring everything to a boil and lower

heat and simmer for about 45 minutes. The chicken will fall off the bone.

Transfer the chicken to a cutting board. When cool enough to handle, bone the chicken and discard the bones, skin and any fat or gristle. Using your fingers or two forks,

shred the meat into large bite-size pieces.

Return the meat to the dutch oven.

Stir and mix well. Return the dutch oven to the stone top

and simmer for about 1/2 hour.

Now just pour your Chicken Enchilada Stew into s serving bowl.

Shred some Monterey Jack or Cheeddar cheese for garnish.

Can I get a Margarita around here PLEASE…

INGREDIENTS

2 Cans diced fire-roasted tomatoes with juice

1 can 15oz black beans, drained and rinsed

2 cans 4oz diced mild green chiles, draied

1 yellow onion, finely chopped

2 1/2 cups chicken broth

1 tablespoons chili powder

1 teaspoons ground cumin

Grated zest and juice of 1 lime, plus more juice to taste if needed

lime wedges for serving

kosher salt

2 1/2 bone-in skin-on chicken thighs thighs

1/4 cup cilantro

Shredded Monterey Jack or Cheddar cheese for garnish

Tortilla chips for garnish

This bowl is for you…

Looks like you didn't get a Margarita either! 

Enjoy!