Remember the shredded chicken tacos I made back in October?

Well, I have since found that shredded chicken is super easy and handy to have around.

To change it up (sort of) I made it into a Mexican Chicken Stew. It was going to be soup but ended up pretty hearty, so we just changed the name to stew and went with it!

We eat a lot of Mexican food, in case you haven’t noticed!

Mexican Chicken Stew

3 cups chicken stock
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne pepper
2 14 oz can fire roasted tomatoes
1 small can green chilis
1 large onion, diced
3 tsp minced garlic
1 small can tomato paste
3 shredded chicken breasts (already made before hand)

Possible Toppings: Blue Corn Tortilla Chips, Sour cream, Shredded Cheese

In a stock pot, add everything but the chicken. Bring to a boil, then turn down and allow to simmer for about 30 minutes until onions and tomatoes are cooked down. Add shredded chicken and serve with whatever toppings you want!

I thought it was a touch spicy, but the sour cream mellowed it out to a very kid friendly flavor.