Spicy Chicken Enchilada Stew

Plan Z Phase: This is a Z2 (ZReduction) and Zola To Go! recipe. This dish doesn’t have to cook long to bring you a hearty Mexican stew. It comes together in a flash.  I bet it would work well in a crock pot too. This will heat up brilliantly in the microwave at work.

Serving: Serves 4

Ingredients:

• 2 cups of chopped bell peppers
• ½ cup of chopped onion
• 1/3 cup of chopped celery
• 3 cups of organic chicken broth (no sugar)
• 1 Tbl of chili powder (or less to your taste)
• 1 tsp of liquid smoke. Any flavor will work. Mesquite or Hickory.
• 2 tsp of minced garlic (jar garlic will work fine)
• 10 oz of Rotel tomatoes with chilies they can be plain or with garlic and oregano added
• 15 oz of diced, canned tomatoes. Hunts brand has no sugar. You can use the fire-roasted ones, too.
• 24 oz of cooked chicken cut into cubes. I poach my chicken in advance and then cut up*
• hot sauce to taste

Instructions:

Spray large sauce pan or small soup pot with olive oil spray. Add peppers, onion and celery. Cook to loosen. Add the chili powder and the liquid smoke. Stir to incorporate and cook one more minute, stirring often. This fires up the chili powder to activate it. Add the chicken broth, both tomatoes and cook at a nice bubble for 10-15 minutes. This is a thick stew. Add the chicken and heat thoroughly.

Serve. Serving is 1-1/2 cups per person. This is your veggie allotment as well as your protein. You can still have a plain salad if you want one.  I found this filling on its own. You can also have your crunch. I recommend Fritos for the Mexican theme.

*To poach chicken breasts just cover them with water and a pan and lightly boil for 15 minutes. Check one of the thickest parts to make sure there is no pink left in the chicken.

Enjoy!

Cheers,