Taiyyaba’s Roasted Corn and Chicken Stew will come to your rescue in many ways, for many reasons. You might have too much guacamole left over from last night’s dinner get-together, or maybe you don’t know what to do with the extra dark meat of the huge chicken you bought on sale this weekend; it always seems to get turned into quesadillas or chicken salad at my house. It’s time for a change!

Instead of throwing out the leftover’s, make something you’ll appreciate eating. Something with pizazz, veggies, a little of this and that, but definitely a ton of hearty flavor. Try Taiyyaba’s Roasted Corn and Chicken Stew, and you’ll get all that and more. So many tasty Southwestern flavors in each bowl, you’ll taste everything from tomatoes and jalapenos to guacamole, lemon, and shredded chicken.

This is a recipe that comes with a great photo; you’ll probably find yourself drooling over it in awe before cookin’ it up. It’s a beautiful stew that tastes just as good as it looks. It goes by many names. In A Cup of Tea, Taiyyaba also refers to it by these names: “Why Is It So Cold In The Spring In NC” Soup or “We Just Had A Huge Barbeque on Saturday, What Will I Do With All The Leftovers” Soup. Call it whatever you like, so long as delicious is thrown in there somewhere.