The fall evening was breezy, and I ordered a warm chicken stew that was a little spicy with tomatoes, green chile, and cheese. It was not your typical green chile stew. After I got home, I kept thinking about how yummy it was and decided to try recreating it. This is my best attempt to cook up that tasty stew.

Ingredients

• 1 Large onion, diced
• 1 Large red or green bell pepper, diced
• 3 Celery stalks, diced
• 8 oz Mushrooms, chopped
• 1 cup Asparagus, chopped
• 28 oz can Petite diced tomatoes
• 1 box Chicken broth
• 2 Tbsp Chicken bouillon powder (to taste)
• 1 Tbsp Minced garlic (or garlic powder to taste)
• 1/2 tsp Soy sauce
• 1/4 cup Roasted green chile, chopped
• 10 oz Cooked chicken breast, shredded
• 11 Velveeta singles
• Dash Red pepper flakes
• Onion powder to taste

Instructions

1. Spray pan lightly and cook onion, bell pepper, celery, mushrooms, and asparagus until caramelized, translucent, and soft.
2. Add tomatoes, broth, bouillon, seasonings, soy sauce, pepper flakes, garlic, green chile, and chicken.
3. Simmer until flavors combine, then remove from heat and add cheese, stirring until it melts.