We celebrated Stewsday this week with a recipe I created a few years ago, of which I am quite proud. This stew is delicious, healthy, hearty, quick, and most importantly, foolproof. Truly foolproof. If you can open a few cans, you can make this stew.
Here’s the original recipe:
Simple Salsa Stew
16 oz salsa
1 (15oz) can Great Northern beans, drained/rinsed
1 (15oz) can carrots, drained
1 (15 oz) can green beans, drained
1 (15oz) can corn, drained
1 lb canned chicken
Water to reach desired consistency
1. Put all ingredients in a large saucepan. 2. Heat and stir. 3. Eat.
It’s really that easy. The longer you let it simmer, the better it will taste, but if you are in a hurry you can eat it as fast as you can heat it!
This week we had a few bags of frozen vegetables and chicken breasts (not canned), so we modified the recipe, making it only slightly more labor intensive.
We used: 32 oz medium salsa (2 jars,) 1 bag each corn, carrots, and green beans, 2 cans Great Northern beans, and 1.25 lb chicken breasts (boiled, then shredded with a fork.) We added chicken broth rather than water to make up for the juices that would have been in the can of chicken. (Chicken juices… mmm… ;-))
We heated everything over medium-low heat for about 30 minutes; we let this batch simmer a bit longer than usual to allow the frozen vegetables to soften. The end result:
So good. We like to scoop ours with tortilla chips–it is, after all, a souped up version of salsa (pun intended :-D).
There it is: quite possibly the easiest stew you will ever make. And for the amount of work you put in, the taste is pretty tough to beat.