You can make this stew in a snap using the leftovers from the Chicken and Roasted Poblana Casserole. The stew is thick and delicious and very filling
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author Meme
Ingredients
4cupsreserved Chicken and Roasted Poblano sauce
4cupswater
15ouncecan pinto beansrinsed & drained
4tablespoonwhole grain corn meal or masa
optional toppings
Instructions
Heat a large saucepan or soup pot over medium-high heat. Stir in the leftover chicken-poblano sauce, water, and pinto beans into the pot. Stir well.
Once it starts to boil, stir in the corn meal {or masa}. Be sure to stir very well until it has completely mixed into the soup.
Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the soup has thickened.
Serve with optional toppings if desired. Enjoy!
Notes
*I use masa to thicken the soup. You can find it at pretty much any grocery store either near the salsa and any other Mexican inspired items, on the baking aisle, or it might be on the ethnic aisle.*Optional toppings: fresh cilantro, diced avocado, plain yogurt