Mexican Chicken Stew
1 lb chicken breasts or tenders, cut into bite sized pieces
1 yellow onion, diced
2 carrots, diced
2 garlic cloves, minced
1 can diced tomatoes with green chiles
1 can beans (I used kidney), drained and rinsed
spinach (about a cup fresh or 1 package frozen)
1 packet taco seasoning
cilantro (I have these frozen cubes that are awesome!)
Saute chicken in a little olive oil. Remove from pan. Saute onion, carrots and garlic over medium high heat until tender, about 5 minutes. Add tomatoes, beans, taco seasoning and water according to directions on packet of seasoning. Return the chicken to the pan and bring to a boil for 3-5 minutes. Throw in some spinach and cilantro, reduce heat and cover. Let simmer until spinach has wilted or defrosted (?).
We ate this over brown rice with a little dollop of Daisy, aka sour cream. The second time I made it, I didn't have any diced tomatoes but I did have a jalapeno, so I diced that up and sauteed it with the onion, carrots and garlic. If you like things more soupy, add some more liquid (water, chicken broth, etc).
I don't have a picture because it really doesn't photograph well...and we ate it all!