Thursday, February 12, 2009

Mexican Chicken and Veggie Stoup

That's right I said "stoup"... lame. I'm a kook. As much as I think Rachel Ray is annoying I don't think there anything else to call this. It heartier than a soup, but not as this as stew. So there you have it.... Stoup(id)

Beth and I recently bought a crock pot and this was my second attempt at using it. My first attempt came out OK. It was a Chicken and Veggie soup. A slow cooker/crock pot is perfect for us with how busy we are. Just throw all the ingredients in the pot before we leave the house in the morning, set it low... and BAM... dinner is ready and waiting after a long day of work and training. No cooking.

Like I said, my first concoction came out just OK. I made a couple of bad vegetable choice (broccoli & Brussels sprouts) that did not hold up well in the slow cooking process. The rest of the veggies (carrots, sweet potato, celery, onion) and the chicken came out well, but the bad veggies kind of killed it.

So this time I was a little smarter and decided to mexi-fy (sweet word... I'm sure it's in the dictionary) it. So here's the recipe.

1 sweet potato, rough chopped
6 celery stalks, rough chopped
1 Huge sweet onion, rough chopped
2 parsnips. rough chopped
4 large carrots, rough chopped
4 small red potatoes, quartered
3 6oz boneless, skinless chicken breasts cut in 1 inch cubes
4 cloves garlic, slliced
2 basil leaves
1 can enchilada sauce
1 can smoked, diced green chilies
6 cups of chicken broth
salt and pepper to taste.

I chopped all the veggies and chicken up the night before so the morning was easy. All of this was thrown into the crock pot in the morning after getting off the bike and heading out the door to work. I set it on low for 7 hours and once the cooking time expires it switches to "keep warm" mode for up to 4 more hours. Perfect.

Beth and I both ran with the lululemon run and when we got home dinner was already ready already. sweet.

I topped it with organic, baked yellow corn tortilla chips, avocado, hot sauce, and some sour cream.

It was good and hit the spot.... but still not great. There was something missing. I could have seasoned it a little better. Maybe some cumin or chili powder, ot added some stewed tomatoes... not sure. Any suggestions are welcomed and appreciated.

Next week I'll give the crock pot another go. This time I am thinking beef stew.... or come kind of seafood stew.... or carnitas. We'll see.


Anonymous said...

Love your recipes - they have become my new staples for dinner guests who are amazed that healthy food tastes amazing (and its nice not to have to think them up). And adding mustard and ketchup as a dipping side for grilled chicken has opened a whole new world of enjoyment - thanks! ;-) As for possible spice for the stoup, what about chipotles to counter some of the sweetness of enchilada sauce and aid in mexify'ing? Just a thought...

Jen said...

I too am a huge fan of stoup (but NOT of Rachel Ray). Try adding a can or 2 of diced tomatoes. I made a veggie stoup a few days ago that came out pretty. The recipe is on my blog.

I really enjoy your recipes...keep 'em coming.

Ryan Denner said...


beth said...

yes. it was good, but something missing. i added 1/3 cup of salsa to my bowl and that made it AWESOME.

Shan said...

Definitely spices will kick it up - I'm a big fan of cumin, coriander, turmeric, cayenne pepper, marjoram (these wouldn't "mexify" a dish - but make it really good!). I also agree with Jen - throw a can of stewed tomatoes in there and it adds texture and really great taste.

I have a really good Beef Bourginon (stew) recipe - I'll email it to you guys.


Anonymous said...

We made this over the weekend. Good stuff, but we left the potatoes out (ran out of room in the slow cooker) and added some Cumin. Just before server I threw in the fresh cilantro. That hit the spot big time!

Jim said...

Here are some things you should try to "Mexify" a dish / soup / stoup:

Salsa Lizano - a product of Costa Rica, sort of a vegetable Worchestershire sauce, available from

Various chili powders, specifically ancho and chipotle

Mexican oregano - more earthy the the European variety

Chipotle peppers in adobo sauce - roasted jalapeno peppers in an amazingly flavorful sauce, available from

Achiote paste - ground achiote seeds (ala Rick Bayless) distinctive Yucatan flavor

Obie-Cue Fajita Fabulosa and Texas Soul - two seasonings from, great Tex-Mex flavors

Goya Adobo seasoning - great all around seasoning mix (great on grilled meats)

Goya Recaito - a cilantro cooking base, great for seasoning soups or beans.

Any or all of these will broaden the spectrum of flavors in your Mexican cooking experiences.

j.p. patrick said...

I need to bust out the crock!!