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Recipe Summary

prep:
7 mins
cook:
36 mins
total:
43 mins
Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; cook, stirring constantly, 6 minutes or until vegetables are tender. Add garlic; cook 1 minute. Add chicken; cook 3 minutes. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Stir in cilantro.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

118 calories; fat 3.7g; saturated fat 0.6g; protein 9.4g; carbohydrates 11.7g; cholesterol 29mg; iron 0.9mg; sodium 455mg; calories from fat 28%; fiber 2.1g; calcium 20mg.
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