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Southwest Chicken Stew Recipe

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This recipe for Southwest Chicken Stew is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs boneless, skinless chicken breasts
1 tbsp canola oil
2 cups chopped onions
1 cup chopped green bell pepper
2 cloves garlic
1 tbsp chili powder
1/2 tsp oregano (or Italian spices)
3 cups cubed potatoes (I used a can of kidney beans)
14.5 oz can fat-free chicken broth
14.5 oz can diced tomatoes
15 oz can yellow kernel corn, drained
1/4 cup chopped fresh cilantro or parsley

Directions:
Directions:
1. Cut chicken into bite-sized pieces. Heat oil in a Dutch oven and brown chicken over medium-high heat.
2. Add onions, green pepper and garlic and saute for 3 minutes.
3. Add chili powder, oregano, potatoes and chicken broth. Cover and cook over medium-low heat for 45 minutes or until potatoes are tender.
4. Add tomatoes, corn and cilantro. Cover and cook 10 minutes until heated through.

260 calories, 4g total fat, 1g saturated fat, 65mg cholesterol, 500mg sodium, 28g carbohydrates, 4g dietary fiber, 31g protein

Number Of Servings:
Number Of Servings:
8 (12 oz servings)
Preparation Time:
Preparation Time:
10 minutes, cook time 60 minutes
Personal Notes:
Personal Notes:
I used canned hot peppers and salt to taste.

 

 

 

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