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Tex-Mex Stew

Winter Tex-Mex Stew: Creamy bean soup with chicken, tomatoes and peppers, topped with tortilla strips and fresh cilantro is sure to warm your soul.

Yield: 20 servings, 6-oz each
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Tex-Mex Stew


1  pch Santiago┬« Seasoned Vegetarian Refried Beans with Whole Beans, prepared
2  qt Chicken stock
1  qt Tomatoes, stewed, canned
3  qt Chicken, cooked, shredded
1/4  cup Cumin, ground
1/4  cup Chili powder, ground
2  cup Green pepper, ┬╝" diced
1/2  cup Lime juice
1 1/4  cup Tortilla strips (garnish)
1/2  cup Cilantro, trimmed (garnish)


  1. Prepare beans according to package directions. In a 5 qt stock pot, add remaining ingredients to beans and bring to a simmer, whisking to combine. Simmer for 10 min., covered. To serve, portion 6-oz ladle of soup and garnish with tortilla strips and cilantro.
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