Navajo stew with chicken
This simple soup requires only a few pantry staples and cooks in less than a half hour, start to finish. This soup needs no thickener, as the liquid from the beans adds body, keeping it easily gluten free and dairy free, too. If you like it spicy, turn up the heat with more chili powder, hot rather than mild green chilis, or with the addition or red pepper flakes.
Serves: 4
Prep Time:10 minutes
Total Time: 45 minutes
2 Tablespoons mild flavored cooking oil, such as rice bran or light olive oil
1 onion, chopped
2 boneless skinless chicken breasts, cut into 1/2 inch chunks
2 medium zucchini, quartered lengthwise, cut into 1/2 inch pieces
1 red bell pepper, diced into 1/2 inch pieces
1 can diced mild green chilis
1 Tablespoon kosher salt
1 can corn, with liquid
1 can black beans, with liquid
1 can diced tomatoes
1 Tablespoon ground cumin
2 teaspoons chili powder
salt to taste
1.Saute Onion & Chicken: Heat oil in a large, heavy pan over medium-high heat until shimmering. Add onion chicken to pan and saute, stirring often, until onion begins to soften, and chicken is lightly brown in spots, about 5 minutes.
2. Add Zucchini & Pepper: Add Zucchini, bell pepper and salt to pot and stir. Cook until zucchini starts to sweat, about 4 more minutes, stirring often.
3. Cook Soup: Add corn with liquid, black beans with liquid, tomatoes, cumin and chili powder to pot and stir. Bring to a boil, reduce heat to simmer, and cook 20 minutes.
4. Finish & Serve: Just before serving, taste soup and add more salt, if needed. Enjoy!
