I tried Trader Joe's Chicken Chile Verde the other day and was sort of disappointed. Not in the flavor. It was really yummy. The texture however was much more watery than I thought it would be. I decided though that it would make an excellent base for a Mexican Chicken and Bean Stew.
Verdict: It was awesome.
Here's what I came up with for tonight's dinner:
Shelly's Mexican Chicken and Bean Stew
1 Chicken Breast, boneless, skinless, diced
1 Onion, Diced
2 cloves Garlic, minced
4 small Zucchini, sliced
1 can Diced Tomatoes (I used S&W diced)
1 can Cannelini Beans, drained
3 cups Chicken Broth
1 package Trader Joe's Chili Verde (defrosted slightly)
Olive Oil
Cilantro
Avocado
Mexican Cheese
Sour Cream
Lime
Brown chicken in oil. Set aside. Brown onion. Add garlic and zucchini and saute 5 minutes. Add Chicken, Tomatoes, Beans, Chicken Broth, Chili Verde package contents. Simmer on low 45 minutes with lid on.
Top with cilantro, sliced avocado, cheese, sour cream and a squeeze of lime as desired.
