Santa Fe Chicken Stew Recipe

Name: Santa Fe Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken, deboned; 1 cup red rice (wild or brown if you prefer); 2 (15 ounce) cans corn; 2 (15 ounce) cans black beans; 1 (10 ounce) can original rotel; 3 (15 ounce) cans chicken broth; 1 tablespoon minced garlic; 1 large onion, diced; 1 teaspoon salt; 2 (1 1/4 ounce) packages mccormicks enchilada seasoning; 1 (1 1/4 ounce) package old el paso taco seasoning

Servings: persons

3 lbs chicken, deboned
1 cup red rice (wild or brown if you prefer)
2 (15 ounce) cans corn
2 (15 ounce) cans black beans
1 (10 ounce) can original rotel
3 (15 ounce) cans chicken broth
1 tablespoon minced garlic
1 large onion, diced
1 teaspoon salt
2 (1 1/4 ounce) packages mccormicks enchilada seasoning
1 (1 1/4 ounce) package old el paso taco seasoning

1
In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
2
Remove chicken from liquid set aside to cool. Save the broth!
3
Strain the broth to remove residue from boiling process.
4
Return strained liquid to stock pot and add chicken broth.
5
Cut chicken into bite sized cubes when cool enough to do so.
6
Add rice and salt to liquid and bring to a boil.
7
Reduce heat to simmer and simmer for 15 minutes.
8
Drain and rinse corn and beans.
9
Drain Rotel.
10
Add remaining ingredients and cubed chicken to the liquid.
11
Mix together until seasoning packages are well mixed into the broth.
12
Simmer for about 3 hours or until rice is tender.
13
Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
14
When rice is fully cooked you can serve.
15
OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.

976

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs chicken, deboned, 1 cup red rice (wild or brown if you prefer), 2 (15 ounce) cans corn, 2 (15 ounce) cans black beans, and more.

Yes, Santa Fe Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Santa Fe Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions