A Craving for Mexican

Today I wanted Mexican food.

Typically that isn't a big deal, but I was ravenous for Mexican food. I wanted the works, gooey enchiladas covered in cheese and sour cream sauce, Mexican rice, hot flour tortillas, fresh salsa, tortilla chips... It was all I thought about all day.

So I decided to make a healthy Mexican dish for dinner. No enchiladas unfortunately. Not even any rice. But it was delicious just the same.

Don't worry, Mexican calorie-fest... I haven't forgotten you. One day, we'll have a love affair with a candle-lit dinner. Maybe we'll even spend the night together.

In the meantime, this Southwest Chicken Stew hit the spot in a big way, and warmed me through and through (which was good, considering it was rainy, dreary, and November-y all day.) I added a little dollop of sour cream on top, and a pinch of shredded cheddar. It felt like a cheat without *being* one. See what I did there? Smooth.

Seriously. I want another bowl just typing this. Maybe even two.

Southwest Chicken Stew

(You could add a can of rinsed black beans to this and it would seriously be amazing. I happened to not have any so I didn't do that. Lazy.)

10 cups water
4 cubes beef bouillon 
4 boneless skinless chicken breasts
1 can fire roasted diced green chilies
2 diced celery stalks
2 tomatoes, diced
1/2 a white onion, chopped
1 c chopped carrots
1 potato, cubed
1 green bell pepper, chopped
1/8 c chopped cilantro (dried) or 1/2 c fresh chopped cilantro
1/4 c chili powder
1/8 c cumin
2 tsp garlic powder
4 tsp sea salt
1/4 c cornstarch
1/2 c lime juice (less or more depending on how tart you like it)

Boil the chicken in 10 c of water on high. When done, remove chicken. Add can of diced chilies and all the seasonings to the water and let simmer. Meanwhile, saute the celery, onion, carrots, and bell pepper in a tablespoon or so of oil on medium high until its tender, about 5 minutes. Add to boiling broth, along with bouillon, and let simmer. Add in potato and tomatoes. Shred chicken and add it to the stew. Stir in lime juice and let cook 20 minutes at a simmer, until potato cubes are tender. In a separate bowl, stir cornstarch with 1/8 cup or so of cold water. Stir mixture into the stew and let boil another 5 minutes. Serve with a dollop of sour cream and a pinch of shredded cheese.

Serves 10 at 134 calories/serving, not including calories from sour cream and cheese.