Tex-Mex Chicken Chili Stew

Oxmoor House
8 (2-cup) servings.

Ingredients

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1 (16-ounce) can no-salt-added chicken broth
1 (15-ounce) can chunky chili tomato sauce, undrained
1 (4 1/2-ounce) can chopped green chiles, drained
1 1/2 cups frozen chopped onion
1 cup frozen whole-kernel corn
2 tablespoons chili powder
1 (15-ounce) can kidney beans, drained
3/4 pound skinned, boned chicken breast halves, cut into 1-inch pieces (about 3 cups)
1/4 cup chopped fresh cilantro or parsley

Preparation

Prep: 7 Minutes
Cook: 20 Minutes

Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

Add beans and chicken; cover and simmer 10 additional minutes. Remove from heat; add cilantro.

Created date

August 2009

Nutritional Information

Calories 147
Caloriesfromfat 6 %
Fat 1 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14 g
Carbohydrate 19.9 g
Fiber 3.9 g
Cholesterol 25 mg
Iron 0.0 mg
Sodium 523 mg
Calcium 0.0 mg