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Spicy Chicken Stew

Oxmoor House
Yield 6 servings
Salsa and chili powder add spice to this chicken stew, but probably not too much for timid tasters or kids. If you want to kick up the heat, use a hot salsa and a dash of hot sauce or ground red pepper.

Ingredients

  • 2 baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups)
  • 1 (10-ounce) package frozen whole-kernel corn
  • 2 celery stalks, chopped
  • 2 carrots, peeled and cut into chunks (1 cup)
  • 1 onion, cut into 1/2-inch-thick slices
  • 2 garlic cloves, minced
  • 1 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound skinless, boneless chicken breast
  • 4 skinless, boneless chicken thighs (about 10.5 ounces)
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 4 (6-inch) fresh corn tortillas, cut into strips
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 403
  • caloriesfromfat 0.0 %
  • fat 4.5 g
  • satfat 0.9 g
  • monofat 1 g
  • polyfat 1.4 g
  • protein 35 g
  • carbohydrate 55.5 g
  • fiber 4.4 g
  • cholesterol 85 mg
  • iron 2.8 mg
  • sodium 643 mg
  • calcium 70 mg

How to Make It

  1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.

  2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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