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Hacienda Chicken Stew

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.




Please come back and Join me for Freezer Food Friday. 




I made this for dinner last night with a few modifications( I used taco seasoning for the chili powder, I left out the cheese and did not have the tortillas ). This is a wonderful cold weather soup. It will be made again.  

Hacienda Chicken Stew


3 Cups Chicken, cubed

1 Can (10.75 oz) Condensed Cream of Mushroom Soup

1 Can (10.75 oz) Condensed Cream of Chicken Soup

1 Can (10 oz) Ro-tel Tomatoes with green chilies

1 Med Green Bell Pepper, chopped

1 Med Onion, chopped

1-1/2 tsp Chili Powder

1/4 tsp Coarse Ground Black Pepper

1 Cup (8 oz) Monterey Jack Cheese, shredded (for garnish)

12 (6-inch) Corn Tortillas, for serving


In crock-pot, combine chicken, soups, tomatoes, bell pepper, onion, chili powder and pepper; mix well.


Cover and cook on Low for 6 to 8 hours.  Serve ladled into bowls and garnish with cheese, with tortillas on the side.


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Comments on: "Hacienda Chicken Stew" (7)

  1. Oh this I have to try, YUM. Thank you MJ 🙂

  2. Sounds perfect for a cold autumn night!

  3. This sounds great. My husband will love this. Thanks for sharing!

  4. Another mexican-type dish for me to try. This sure does look good.

  5. I will have to give this one a try. It looks so good!!

  6. Thanks for the chicken stew recipe. Looks like a recipe my family will like!

  7. Delish!!! I can’t wait to try this one!! Sounds super easy too:)

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