If you’re craving something that’s the opposite of processed junk food, this Fresh Mex Chicken Stew is the one for you! It’s exploding with fresh and tender garden veggies, home-cooked chicken, and a savory, spicy broth that will make every part of you feel good. Served best alongside some crusty bread to soak up every last drop, this light and tasty Fresh Mex Chicken Stew will have you feelin’ the best you ever have!
Ingredients
- 1 (4-pound) whole chicken
- water, to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 tablespoon dried basil
- 1 (4-ounce) can green chile peppers, chopped
- 4 habanero peppers, seeded and minced
- 1 onion, chopped
- 2 cloves garlic, minced
- 5 carrots, chopped
- 5 stalks celery, chopped
- 1 (14.5-ounce) can stewed tomatoes, optional
- 3 potatoes, peeled and cubed
- 3 tablespoons all-purpose flour
- salt, to taste
- pepper, to taste
Directions
Step 1 –Place the chicken in a large pot over medium heat and add enough water to cover it.
Step 2 –Add the cumin, the thyme, the marjoram, and the basil to the chicken and bring to a boil.
Step 3 –Reduce the heat to medium-low and simmer for 2 hours 30 minutes.
Step 4 –Transfer the chicken from the pot and allow it to cool.
Step 5 –Discard the bones and the skin from the chicken, and then chop the meat into bite-size pieces.
Step 6 –Return the chicken to the pot and add the green chile peppers, the habanero chile peppers, the onion, the garlic, the carrots, the celery, the tomatoes, and the potatoes.
Step 7 –Simmer the chicken mixture until the potatoes and the carrots are tender, about 30 minutes.
Step 8 –In a bowl, mix the flour with some water and add it to the soup mixture, constantly stirring so that the flour doesn’t clump.
Step 9 –Increase the heat of the soup mixture to a boil, then transfer from the heat.
Step 10 –Season the soup with the salt and the pepper.
Step 11 –Serve.
