Tex-Mex Chicken Stew

By á-10254

Ingredients

• 1 1/2 lbs. raw boneless skinless chicken breasts, halved
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 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
• 1/8 tsp. cayenne pepper
• 4 cups reduced-sodium chicken broth
• 1/2 cup light sour cream
• 1/2 cup shredded reduced-fat Mexican-blend cheese
• 1/2 cup chopped cilantro
• Optional seasonings: salt and black Pepper

Preparation

Step 1

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