ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Southwestern Chicken Stew

Yield 8 servings (1 cup each)


  • 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

How to Make It

  1. Hands On: 15 minutes
    Total: 25 minutes

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

    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.