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Zesty Green Chili 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
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    6 servings

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 chilies
  • TOPPINGS:
  • Shredded lettuce, sour cream, diced tomatoes, shredded cheddar cheese, optional

Directions

  • In 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 chilies.
  • Drain beef; add to soup. Simmer for 15 minutes or until heated through. Garnish with your choice of toppings if desired.
To give Green Chili Stew a tasty flavor twist, substitute beef broth for the chicken broth.
Nutrition Facts
1 serving (calculated without toppings): 264 calories, 8g fat (3g saturated fat), 37mg cholesterol, 495mg sodium, 30g carbohydrate (3g sugars, 5g fiber), 19g protein.

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