Southwestern Chicken Stew

Southwestern Chicken Stew
8 servings (1 cup each)


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1 tablespoon Pure Wesson Vegetable Oil
1 large onion, chopped
1 package (16 oz each) frozen country vegetable blend
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes with Mild Green Chilies, undrained
1 can (14 oz each) chicken broth
1 can (10-3/4 oz each) condensed cream of chicken soup
2 cups chopped cooked chicken (2 cups = 8 oz)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Hands On: 15 minutes
Total: 25 minutes

1. Heat oil in large saucepan over medium-high heat 1 minute. Add onion. Cook 3 minutes, or until tender, stirring frequently.

2. Add vegetables, tomatoes with their liquid, broth, soup, chicken and seasonings; stir to combine. Reduce heat to low. Simmer 10 minutes, or until heated through.

Created date

November 2008