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Green Chili Stew Recipe

Photo by: Taste of Home

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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

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6 Servings
Prep: 10 min. Cook: 40 min.

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. Yield: 6 servings.

To give Green Chili Stew a tasty flavor twist, substitute beef broth for the chicken broth.

Nutrition Facts: 1 serving (1 each) equals 264 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 495 mg sodium, 30 g carbohydrate, 5 g fiber, 19 g protein.

Green Chili Stew published in Taste of Home Ground Beef Cookbook , p146