I had such good luck with throwing together the Tomato Bean Soup that I’d try another round with different ingredients and was not disappointed! Tonight’s offering I made with chicken, but it could easily be made with stew meat, cubed pork or chili grind beef.
TEX MEX STEW
2-4 chicken breasts (or meat of choice)
10 ounce green enchilada sauce
10 ounce Rotel original tomatoes and green chiles
1 large onion, chopped large
2 large celery ribs, chopped
1 cup baby carrots
1/3 cup white wine
1 package Taco Bell Seasoning (1/8 cup homemade)
2 cups egg noodles
- Whisk together the wine, enchilada sauce and seasoning.
- Spray crock-pot with non-stick spray.
- Place meat in bottom topped by chopped veggies.
- Pour sauce over.
- Cook 4-6 hours on low. I started with frozen chicken breasts so did the first 2 hours on high and then 3 hours on low. During the last hour I added egg noodles.
I also found some locally made tortillas that are half flour and half corn that are excellent accompaniment for this stew.
