Spicy Chicken Stew

Spicy Chicken Stew Recipe
Salsa and chili powder add spice to this chicken stew, but probably not too much for timid tasters or kids. If you want to kick up the heat, use a hot salsa and a dash of hot sauce or ground red pepper.
6 servings

Ingredients

+ Add To Shopping List
2 baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups)
1 (10-ounce) package frozen whole-kernel corn
2 celery stalks, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 onion, cut into 1/2-inch-thick slices
2 garlic cloves, minced
1 cup bottled salsa
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast
4 skinless, boneless chicken thighs (about 10.5 ounces)
2 1/2 cups fat-free, lower-sodium chicken broth
4 (6-inch) fresh corn tortillas, cut into strips
Chopped fresh parsley (optional)

Preparation

1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.

2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.

Created date

October 2012

Nutritional Information

Calories 403
Caloriesfromfat 0.0 %
Fat 4.5 g
Satfat 0.9 g
Monofat 1 g
Polyfat 1.4 g
Protein 35 g
Carbohydrate 55.5 g
Fiber 4.4 g
Cholesterol 85 mg
Iron 2.8 mg
Sodium 643 mg
Calcium 70 mg