Texas Chili Chicken Stew

When you need dinner on the table fast and you’ve got leftover chicken in the fridge, this stew has your back.

Onion and bell pepper get softened in oil, then flour and chili powder go in to build a thick, spiced base. Two cans of chicken broth turn it into a rich, simmering pot, and green chiles add just enough warmth to make things interesting without blowing anyone’s taste buds off.

Toss in your cooked chicken, a can of stewed tomatoes, and mixed vegetables. Twenty minutes of simmering and you’ve got a bowl of comfort that tastes like it took way longer than it did.

Chef Tips

• Use rotisserie chicken for the fastest version. Shred it right off the bone and you’ve cut your prep time to almost nothing.
• Stir the flour in well before adding liquid. This is your thickener. Lumpy flour means lumpy stew, so give it a solid 2 minutes of stirring with the spices before the broth goes in.
• Swap frozen mixed veggies for canned if you want more bite. Frozen vegetables hold their texture better and won’t go mushy during the simmer.