I used to get sucked into those little recipe booklets from Betty Crocker that you see in the grocery store checkout aisle. However, I’ve gotten some great recipes from those little magazines! One of them is a family favorite that we like to call Green Chile chicken stew. This literally is in our rotation at least once a month. It’s so warm and comforting during the fall with the combination of chicken thighs, hominy, beans and green chiles. It’s low fat and packed with protein and fiber. My kids and husband love it and even meets my Dad’s approval! I just make this on our skiing trip to Colorado. It’s so easy to throw in the crock pot and forget it.
The original recipe calls for cream of mushroom soup, but I wanted to find a substitute for the processed soup that was dairy free. I came up with sautéing chopped mushrooms with a bit of onion and garlic and then adding a can of lite coconut milk. I thicken it with arrowroot power.
Another change was to replace a packaged taco seasoning with my own. I make the seasoning in bulk, shake it in a mason jar and it’s ready to season taco meat and this stew!
If you eat dairy, you can garnish it with cheese and sour cream. If not, try some avocado, cilantro and corn tortilla chips!
My husband, kids and even my Dad love this stew! Garnish with cheese (if you eat dairy), avocado and tortilla chips.