Karry Hosford
4 servings (serving size: 1 1/2 cups)

Try a mix of roasted red, yellow, and orange bell peppers to bring color to this stew.

How to Make It

Step 1

Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.

Step 2

Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.

Step 3

Note: Store stew in refrigerator up to 2 days. Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.

Chef'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.

Ratings & Reviews

HDizzle's Review

December 22, 2010
If I make this again, I'll leave out the beans, and add more vegetables. I would also add more diced green chilies to make it spicier. The name of the recipe led me to believe there would be more of a sweet pepper flavor, but the peppers were overpowered by the other vegetables and spices. I will stick to regular chicken vegetable or chicken tortilla soup recipes in the future.

Melskitchen's Review

January 31, 2010
Aboslutely delicious and even better the next day! I definately will make this again. Elegant enough to serve to guests but it will be a standard on my meal list. Next time I will add more of everything as it was more soupy than a stew. I think it would be wonderful served with hot bread sticks.

Hoppenrey's Review

January 21, 2013
Very easy and good. I used left-over rotisserie chicken and orange, yellow and red peppers I roasted myself. Crusty bread for dipping the broth, my husband and son loved it.

Bambi149's Review

January 15, 2014

chloe238's Review

September 06, 2012

rstarrlemaitre's Review

August 28, 2012
Good but a little bland - would add more oregano and cumin both for sure, and agree that the bell peppers get overpowered - add plenty more! I recommend drizzling with olive oil just before serving for some extra flavor, and liked this best when served directly over couscous. Add maple baby carrots on the side.

Jazzy1's Review

August 31, 2010
Followed the recipe with a mix of peppers. It was colorful and tasty.