KATHLEEN HOLZERMAYR NUTRITIONIST
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Mexican Chicken Stew

Ingredients:
  • 2 tsp. olive oil
  • 1 large onion, diced
  • 1 lb. boneless, skinless chicken thighs sliced into l inch pieces
  • 2 garlic cloves, minced
  • 1-1/2 cups hot chicken broth
  • 1-28 ounce crushed tomatoes
  • 2 cups cooked or canned pinto, kidney or Romano beans
  • 1-1/2 cups frozen corn kernels
  • 2 T. tomato paste
  • 2 small chipotle peppers, minced - optional
  • 2 tsp. dried oregano
  • 1 tsp. cumin powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground black pepper
  • 2 cups of fresh kale, chopped into ribbons
  • Juice of 1 lime

Directions:
Heat oil in large saucepan over medium heat. Add onion and cook until softened, stirring occasionally - about 5 minutes. Add chicken, dried oregano, cumin powder, black pepper, chipotle peppers (if using) and cinnamon,and heat until chicken is just cooked through.

Stir in tomato paste first and let cook for a minute before adding the chicken broth, crushed tomatoes, beans, corn and crushed garlic. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.

Stir in chopped kale and lime juice and cook for 5 more minutes or until kale is stirred throughout and cooked. 

Serve with sour cream, diced avocado and tortilla chips.
Purchase products through our Fullscript virtual dispensary.

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Photo used under Creative Commons from Stefan Leijon
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