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Tex-Mex Chicken Chili Stew

Prep time 7 mins
Cook time 20 mins
Yield 8 (2-cup) servings.

Ingredients

  • 1 (16-ounce) can no-salt-added chicken broth
  • 1 (15-ounce) can chunky chili tomato sauce, undrained
  • 1 (4 1/2-ounce) can chopped green chiles, drained
  • 1 1/2 cups frozen chopped onion
  • 1 cup frozen whole-kernel corn
  • 2 tablespoons chili powder
  • 1 (15-ounce) can kidney beans, drained
  • 3/4 pound skinned, boned chicken breast halves, cut into 1-inch pieces (about 3 cups)
  • 1/4 cup chopped fresh cilantro or parsley

Nutrition Information

  • calories 147
  • caloriesfromfat 6 %
  • 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook