6 - 8 servings
1 jar Texas Two-Step Tomatillo & Green Chili Stew Mix
1 pound H-E-B All Natural Chicken Breasts, cubed
1/2 Tablespoons Adams Reserve Southwest Rub
1 Tablespoon Ottavio Grape Seed Oil
2 cups Central Market Organics Chicken Broth
2 cups frozen Southern-Style Hash Browns or Diced Potatoes
1 cup canned corn kernels (drain first)
1 cup heavy whipping cream
Pour stew mix into a 6-quart stock pot over Medium-High heat. Add broth and frozen potatoes; bring to a boil; reduce heat to Medium and continue to boil gently until potatoes are tender.
Meanwhile, season cubed chicken with Southwest rub. Heat oil in a large skillet over Medium-High heat; cook chicken 5 minutes or until browned.
Transfer chicken to stew mixture; add corn. Simmer 10 minutes. Stir in cream; remove from heat. Serve while hot
No Nutritional Information Available