Tex-Mex Chicken Stew

Tex-Mex Chicken Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • lbs. raw boneless skinless chicken breasts, halved

  • 1

    tsp. ground cumin

  • 1

    tsp. chili powder

  • ½

    tsp. garlic powder

  • ½

    tsp. onion powder

  • One

    15-oz. can black beans, drained and rinsed

  • One

    14.5-oz. can diced tomatoes, drained

  • One

    7-oz. can diced green chiles, drained

  • 1

    cup frozen sweet corn kernels

  • 1

    cup chopped onion

  • 1

    cup chopped bell pepper

  • 1

    tsp. chopped garlic

  • tsp. cayenne pepper

  • 4

    cups reduced-sodium chicken broth

  • ½

    cup light sour cream

  • ½

    cup shredded reduced-fat Mexican-blend cheese

  • ½

    cup chopped cilantro

  • Optional seasonings: salt and black Pepper

Directions

1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein -- PointsPlus® value 5* Wanna dig into some hearty, zesty, comfort-food goodness? One bowl of THIS stew, comin' right up! Prep: 20 minutes Cook: 3 - 4 hours or 7 - 8 hours Season chicken with cumin, chili powder, garlic powder, and onion powder. Place chicken in a crock pot. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well. Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy! MAKES 8 SERVINGS


Nutrition

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