Chicken-Chili Stew

recipe

Yield:

8 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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