Santa Fe Chicken Stew

• 3 lbs chicken, deboned
• 1 cup red rice (wild or brown if you prefer)
• 2 (15 ounce) cans corn
• 2 (15 ounce) cans black beans
• 1 (10 ounce) can original rotel
• 3 (15 ounce) cans chicken broth
• 1 tablespoon minced garlic
• 1 large onion, diced
• 1 teaspoon salt
• 2 (1 1/4 ounce) packages mccormicks enchilada seasoning
• 1 (1 1/4 ounce) package old el paso taco seasoning

1. In a large stock pot, boil chicken until just cooked through. Use about 3/4 gallon of water.
2. Remove chicken from liquid set aside to cool. Save the broth!
3. Strain the broth to remove residue from boiling process.
4. Return strained liquid to stock pot and add chicken broth.
5. Cut chicken into bite sized cubes when cool enough to do so.
6. Add rice and salt to liquid and bring to a boil.
7. Reduce heat to simmer and simmer for 15 minutes.
8. Drain and rinse corn and beans.
9. Drain Rotel.
10. Add remaining ingredients and cubed chicken to the liquid.
11. Mix together until seasoning packages are well mixed into the broth.
12. Simmer for about 3 hours or until rice is tender.
13. Stew will thicken a LOT! Add more water or chicken broth to keep it at your desired consistency.
14. When rice is fully cooked you can serve.
15. OPTIONAL: Served with tortilla chips, shredded cheese, diced onions, and/or sour cream.

chicken, red rice, corn, black beans, chicken broth, garlic, onion, salt, mccormicks enchilada, paso taco

Taken from www.food.com/recipe/santa-fe-chicken-stew-437307 (may not work)