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Chicken-Chili Stew

Yield 8 servings (serving size: 2 cups)

Ingredients

  • 2 cups fat-free, less-sodium chicken broth
  • 1 (15-ounce) can chunky chili tomato sauce, undrained
  • 1 (4.5-ounce) can chopped green chiles
  • 1 1/2 cups frozen chopped onion
  • 1 cup frozen whole-kernel corn
  • 2 tablespoons chili powder
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/4 cup chopped fresh cilantro or parsley

Nutrition Information

  • calories 147
  • caloriesfromfat 0.0 %
  • 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

How to Make It

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

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

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