Chicken Stew with Black Beans and Corn Recipe

This hearty stew tastes great as is but can be enhanced with some of your favorite canned vegetables. Depending on how many people you are cooking for, you could cook up the chicken needed for this recipe alone or use leftovers from another dish that called for chicken. With the corn and beans, this delicious stew is already hearty but you may want to try adding in additional veggies or beans of your choice.

Check out the recipe here:

Here are some popular swaps for ingredients depending on whatís in your pantry for the month:

Chicken Breasts: Cook up a roasting chicken and save the juices for the stock in the recipe. Take the meat off the bones and use for this recipe plus, youíll have enough extra meat for another meal this week! You need about 12 Ė 18 ounces of chicken for this recipe.

Black Beans: If you donít have black beans, you can swap in Kidney, Cannellini or Garbanzo beans. Whichever bean you pick, just rinse them off well before adding them to the skillet.

Stewed Tomatoes: Easily swap in whole, crushed or diced canned tomatoes. Check out more about these alternatives.

Canned Corn: If you donít have a can of corn but do have frozen corn, you can use that instead. Cream of corn could also be swapped in, but you will want to add additional chicken stock.

Chicken Stock: Save the juice from a roasting chicken you may have cooked or add a couple of bouillon cubes to water and dissolve the cubes before adding it into the recipe. You can also just use water and add in more seasoning like onion, garlic, salt, and pepper if you donít have bouillon cubes.

This is another freezer friendly meal but is also great reheated for lunches or dinner later in the week. Enjoy!