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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.

Recipe by Cooking Light May 2000


Credit: Colleen Duffley

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

239 calories; calories from fat 9%; fat 2.3g; saturated fat 1g; mono fat 0.6g; poly fat 0.4g; protein 18.4g; carbohydrates 36.3g; fiber 4g; cholesterol 32mg; iron 2.3mg; sodium 914mg; calcium 180mg.