SANTA FE CHICKEN STEW

another from my paper stash - as yet untested

1 tbsp vege oil
1/2 cup diced onion
1/2 tspn garlic powder
1 pkg taco seasoning
1 x 28oz can diced tomatoes, undrained
1 x 15oz can pinto beans, drained
1 x 14oz can kernel corn, drained
1 x 4oz can diced green chillies, drained
1 cup chicken broth
1/2 tspn cornstarch
1 1/4 lb cooked, shredded chicken
sour cream (garnish)
shredded cheddar cheese (garnish)

1. in dutch oven or large pot, heat oil. add onion and saute 2-3 mins
2. add taco seasonings, tomatoes, beans, corn & chillis, mix well
3. in small bowl gradually blend broth into cornstarch using a wire whisk, stir into stew
4. stir in cooked chicken. bring to a boil, stirring frequently
5. reduce heat to low, simmer uncovered 30 mins, stirring occasionally (simmer longer for thicker stew)
6. garnish each serving with sour cream and cheddar cheese if desired.

here is the 'brazen-ification' of this recipe, this is what i will do when i make it.

SANTA FE CHICKEN STEW, brazen style (Thermomix)

1 onion, peeled & quartered
1 clove garlic, peeled
a little olive oil
taco spices - about 1 tbsp cumin, 1 tbpn ground coriander, 1 tspn cumin seeds, 1 tspn oregano, 1/2 tspn paprika
800g 0r 2x 400g can diced tomatoes, undrained
1 x 400g can mexi beans, undrained
1 x 400g can kernel corn, drained
jalapeno green chillies (to taste), drained & diced
1 cup cold chicken stock
1/2 tspn cornflour
600g cooked, shredded chicken (that's about 1 double breast)
sour cream (garnish)
shredded cheddar cheese (garnish)

1. chop onion and garlic for around 5-8 seconds on speed 6. add oil and taco seasonings, and cook 2-3 mins on temp 90, speed 1
   
2. add chicken stock and cornflour and mix for approx 20 seconds on reverse speed 4 until blended
   
3. add tomatoes, beans, corn & chillis, and cooked chicken. cook for 20 minutes on ??60-80, reverse speed 3-4 ???? (will need to test this)
   
4. garnish each serving with sour cream and cheddar cheese if desired. would also be nice to serve with black olives, corn chips or cornbread
   

OR.... SLOW COOKER VERSION
I would also do this in the slow cooker. i would double if not triple the recipe. i would leave the chicken breasts whole and shred them after cooking. i would not put in teh chicken stock - i would use chicken stock powder and add maybe 1 cup of water, and then only add more if needed. it would probably need cooking for around 8 hours.

i will definitely have to try this one soon!