Green Chile-Chicken Stew

Photo: Colleen Duffley
This low-fat version of a popular Texas stew is a favorite among Becky McKinley's family and friends. For added panache, serve it in bread bowls, as Becky does.

Yield:

6 servings (serving size: 1 2/3 cups soup and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 239
Caloriesfromfat 9 %
Fat 2.3 g
Satfat 1 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 18.4 g
Carbohydrate 36.3 g
Fiber 4 g
Cholesterol 32 mg
Iron 2.3 mg
Sodium 914 mg
Calcium 180 mg

Ingredients

8 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (6-ounce) skinned chicken breast halves
2 bay leaves
4 cups (1/2-inch) cubed red potato (about 1 1/2 pounds)
1 1/2 cups chopped onion (about 1 large)
1/2 cup thinly sliced carrot
2 teaspoons minced fresh cilantro
2 teaspoons paprika
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
3 (4.5-ounce) cans chopped green chiles
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles (such as Ro.Tel), undrained
1/2 cup evaporated fat-free milk
6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

Combine the first 5 ingredients in a Dutch oven. Bring to a boil; cook for 10 minutes. Remove from heat. Remove chicken from broth; remove chicken from bones, discarding bones. Cut meat into bite-size pieces; return to broth. Discard bay leaves.

Add potato and next 9 ingredients (potato through tomatoes and chiles) to broth. Bring to a boil; reduce heat, and simmer 50 minutes or until potato is done. Remove from heat; stir in milk. Ladle soup into individual bowls, and sprinkle with cheese.

Note:

May 2000