Zesty Green Chile Stew
Mexican cooking is rare here. So we've enjoyed treating our friends to some of our favorite recipes, like this zesty stew that we acquired when living in New Mexico. - Kerrie McFarland, Colstrip, Montana
Ingredients
- 1 pound ground beef
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cups cubed peeled potatoes
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 can (4 ounces) chopped green chiles
- Optional toppings: Shredded lettuce, sour cream, diced tomatoes and shredded cheddar cheese
Directions
-
1In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the broth, potatoes, onion and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add the beans, corn and chiles.
-
2Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings if desired.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
