The York Dispatch
Belinda Myers of Dallastown took first place in the Southwest Tools Supply Southwest Stew contest at the York Fair with her Southwest Chicken Stew.
Southwest Chicken Stew
2 cups cooked chicken
1 1/2 cup mild salsa
1 1/2 cup corn (canned, fresh or frozen)
1 can black beans, rinsed
2 cups chicken stock
1 tablespoon dry taco seasoning
1/2 teaspoon chili powder
1/2 cup chopped onions
Shredded cheddar cheese
Spray a large slow cooker with non-stick cooking spray. Place all the ingredients, except the cheese, sour cream and chips, into the pot. Stir well to combine.
Cover and let cook on low for 6 to 8 hours, or 4 to 5 hours on high.
When done, serve in large soup bowls. Top with cheese, sour cream and tortilla chips.