You can make this stew in a snap using the leftovers from the Chicken and Roasted Poblano Casserole. The stew is thick, delicious, and very filling
This recipe is awesome for so many reasons.
First, it's delicious.
Second, it uses leftovers from the yummy casserole I posted yesterday. {Chicken and Roasted Poblano Casserole. Check it out if you haven't yet!}
Third, there are 4 ingredients. Four! Oh, and one of those is water. Ha!
And fourth, you throw everything in a soup pot and call it a day. And then dinner is ready. And it fills you up and warms you up and makes your taste buds oh so happy.
In other words, I strongly encourage you to make this soup.
Well, first make the casserole and then make this soup.
Chicken and Roasted Poblano Stew
You can make this stew in a snap using the leftovers from the Chicken and Roasted Poblana Casserole. The stew is thick and delicious and very filling
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Servings: 4
Ingredients
- 4 cups reserved Chicken and Roasted Poblano sauce
- 4 cups water
- 15 ounce can pinto beans rinsed & drained
- 4 tablespoon whole grain corn meal or masa
- optional toppings
Instructions
- Heat a large saucepan or soup pot over medium-high heat. Stir in the leftover chicken-poblano sauce, water, and pinto beans into the pot. Stir well.
- Once it starts to boil, stir in the corn meal {or masa}. Be sure to stir very well until it has completely mixed into the soup.
- Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the soup has thickened.
- Serve with optional toppings if desired. Enjoy!
Notes
*I use masa to thicken the soup. You can find it at pretty much any grocery store either near the salsa and any other Mexican inspired items, on the baking aisle, or it might be on the ethnic aisle.
*Optional toppings: fresh cilantro, diced avocado, plain yogurt
Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo
Meme
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