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Chicken-Chili Stew

Chicken-Chili Stew

Oxmoor House MARCH 2006

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 0.0%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14g
  • Carbohydrate: 19.9g
  • Fiber: 3.9g
  • Cholesterol: 25mg
  • Iron: 0.0mg
  • Sodium: 523mg
  • Calcium: 0.0mg
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Chicken-Chili Stew recipe

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