Baked Potato & Green Chile Stew

• 6 applewood smoked bacon slices, cut into 1/2-inch dice

• 1 jar Cookwell & Co. Two-Step Green Chile Stew Mix

• 2-1/2 cups mashed potatoes

• 2 teaspoons granulated garlic

• 2 cups chicken broth

• 1 cup (8 ounces) sour cream

• 1 bunch green onions, chopped, including green tops

• 2 cups (8 ounces) shredded Colby-Jack Cheese

Directions

Cook the diced bacon until crisp; drain on paper towels and set aside. 

In a 4-quart pot over medium-high heat, combine the Texas Two-Step Green Chile Mix, mashed potatoes, granulated garlic, and chicken broth. Stir to blend well and bring to a boil. Lower heat and simmer for 10 minutes, or until heated through.

Ladle the stew into shallow soup plates and top with a generous dollop of sour cream, some of the green onions, reserved bacon, and Colby-Jack cheese. Serve hot.

Note: If you’d to make this stew even heartier, stir in some shredded meat from a rotisserie chicken along with the Texas Two-Step Green Chile Stew Mix.