The Southwest Voice

I have lived in the Southwest for only nine months and have loved every day!  I have one child who is 5 months old. This recipe was handed down to me from my mother. It's easy to make with a homemade taste. My family has enjoyed this recipe as much as when I was a kid back home.

Chicken Sausage Stew

1 carrot, shredded
1 pound boneless, skinless cooked chicken breast
1/2 can of beer
1 pound sausage, cut into chunks
1 1/2 cup of picante sauce
1 teaspoon of cumin
1 can (15 ounce) of petite cut tomatoes
1/2 cup water
1 can (15 ounce) ranch style beans
1 can (8 ounce) corn, drained

Add all the ingredients together in a large pot.  Bring to a boil and then let it simmer for 30 minutes with a lid.

This stew is great with cornbread. It stores great for leftover either in the fridge or frozen for a later time.