Dinner Tonight: A mess of whatever is in my cabinets!

I’m experimenting…

Husband and I have an amazing recipe for Southwest Chicken Stew/Soup (because it ends up more soupy in the end). However, neither of us really know where the recipe went or what it said completely; like, we both have vague ideas? I don’t know. I think I’m doing it right, and he thinks he is.


Anyway, I plan on making MY version of Southwest Chicken Stew/Soup by including the millions of things in my pantry that need to be eaten at some point -namely, beans.

Here’s the recipe?

Southwest Chicken Stew/Soup

  • 3 chicken breasts, trimmed
  • 1 quart of chicken stock/broth (low-sodium), adding water as needed
  • 1 15 oz. jar… or a collection of many jars because they are all half empty… Pace Picante sauce
  • black, pinto and Mexican chili beans (or a variety of any beans you want)
  • sea salt and freshly ground black pepper
  • a variety of spices, such as cumin, chili powder, cayenne pepper, onion and garlic powder, paprika (I love paprika), among others
  • 1 15 0z. can corn (I’ve got some organic!)
  • 1 green pepper, 1 red pepper, 1 jalapeno, 1 onion – all chopped, not seeded
    (I don’t have the red pepper :( )
  • Rice or pasta (I’m going to include baby pasta bows, which have an Italian name, but I don’t remember it.)

Put chicken in slow cooker with Picante sauce and cook on HIGH for two hours, and then tear chicken up with a fork.

OR brown chicken breasts in olive oil in a skillet over medium-high heat until outsides are white, and then put chicken breasts in slow cookers with sauce. Remember to tear the chicken up with forks!

Boil pasta or rice in salted water until al dente.

Throw all other ingredients in the slow cooker. Cook on HIGH 4-5 hours, or on LOW for 6-8 hours.

Now, after seeing this and trying to figure out how I am doing anything resembling cooking, take it all with a grain of salt. I have absolutely no idea whether this is going to taste good.

Wish me luck! I start now!

UPDATE: I’m well into cooking now. The stew should be done in about three hours. However, I am not home to enjoy the smells it is probably wafting around my house. Husband is; but I’m not (school is where I live now… I think I’ll get myself a bed in my office!).

Anyway, my update is that I forgot to tell you some additional ingredients.

Because I did not have a red pepper, I used two green peppers! Problem solved.

I found a small can of diced green chilies in my cabinet after I started and threw them in along with some tomatoes, which I completely forgot about and definitely need to be included.

Also, I forgot to tell you… If you plan on using canned corn, beans, anything really… rinse it off first. That way you’ll get less sodium in the end.

On this endeavor, I cooked up the chicken first in a skillet and shredded it before tossing it in the pot.

Finally, because I only had a mostly full jar of Pace Picante HOT, I did not use any additional spicy spices. No need to burn my tongue!

A final update may or may not be added tonight about how awesome my dinner is. I predict… that it will be awesome!

UPDATE: Well, I have sad news…

The pasta, which is called farfalle or piccolini or something, is extra mushy… I’m not totally sure why it got super mushy. If I had not have cooked it before hand, I am almost positive it would have been crunchy.

Eh… whatever. The pasta has no actual flavor but officially gives the soup/stew a weird texture. Boo.

Otherwise, it is tasty! Future advice for anyone who want to cook whatever is in their cabinets: Try to find a recipe. :)