Easy Game Time Recipe: Taco Chicken Veggie Stew

When it comes to game time recipes, my husband and I couldn't be further apart on the spectrum of things that we enjoy eating.  I love creamy dishes; he is a big fan of traditional veggie and tomato-based dishes.  Thankfully, we are both fans of chili stew.  This Taco Chicken Veggie Stew is a variation on the traditional chili, full of hearty vegetables and a spicy chicken.

Here are the ingredients you will need to make this dish:

• 1 pound cooked and shredded chicken breast or thigh meat
• 2 cans Great Value brand chili beans
• 1 can Rotel tomatoes and peppers (mild or spicy -- your choice!)
• 1 can Great Value Corn
• 2 raw carrots (diced)
• 1 medium white onion (diced)
• 2 teaspoons hot pepper sauce (or to taste)
• 2 cups chicken stock
• 2 cloves fresh garlic (diced)
• 2 teaspoons cumin powder
• 2 bunches green onion (diced)
• On the Border Cantina Thins Tortilla Chips
• Optional: Sour cream, cheddar cheese, black olives 

To begin, saute the white onion, garlic, diced carrots, and Rotel tomatoes in the bottom of a stock pot over medium to medium high heat.  Once the carrots are firm but tender, add in the remaining ingredients, except for the green onion.

Cook over medium heat for 15 minutes, or until the carrots are very tender.  Add the diced green onions immediately before serving, and plate with a side of Cantina Thin Tortilla Chips!   (You may also wish to serve with shredded taco cheese or a dollop of sour cream.)

This is a colorful and hearty dish that is low in fat and will please the chili fans and the veggie soup fans.  Use low-fat sour cream and cheese to cut even more calories!