Spicy Southwest Stew

Submitted by Abigail Rich


Ingredients:
1 clove garlic, minced
1 can (4 oz) chopped green chilies, undrained
3 Tbsp chopped fresh cilantro
2 Tbsp butter
Cumin and chili pepper to taste

6 cups chicken broth
1 cup heavy cream

2 cups chicken, cooked and shredded (rotisserie works great!)
2 cups frozen whole kernel corn, thawed, drained
2 cans chopped tomatoes

Toppings:
Tortilla chips
Shredded Monterey Jack cheese
Sliced green onions

To Make:
Saute garlic, green chilies, cilantro, butter and spices in soup pot. Add remaining ingredients and simmer 30 minutes or until the flavors combine. Serve hot, topped with tortilla chips, shredded cheese and sliced green onions (or toppings of your choice).

To freeze:
Spoon stew into freezerware, leaving at least 1 inch from the lid to allow room for stew to expand.