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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 308.7
  • Total Fat: 4.1 g
  • Cholesterol: 71.8 mg
  • Sodium: 731.8 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 40.9 g

View full nutritional breakdown of Diabetic Taco Chicken Stew calories by ingredient
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Diabetic Taco Chicken Stew

Submitted by: RD03875

Introduction

A tasty meal
The ingredients that the nutritional info is based on is what was in the Spark Database. The ingredients I actually used were not what was in the Spark Data base, so this recipe is just a guestimate..
A tasty meal
The ingredients that the nutritional info is based on is what was in the Spark Database. The ingredients I actually used were not what was in the Spark Data base, so this recipe is just a guestimate..

Number of Servings: 4

Ingredients

    1 28 oz can SODIUM FREE Canned Tomatoes
    1 - 15 oz can LOW SODIUIM Pinto Beans, drained
    2 large chopped Green Chili Peppers, OR 1-4 OZ canned
    2 TSP INSTANT chicken bouillon granules OR 1 1/2 CUPS SODIUM FREE CHICKEN BROTH
    1/2 cup chopped Onions
    1/2 tsp Garlic powder or 3 chopped garlic cloves
    1/4 tsp ground Cumin seed
    1 1/2 cups CHOPPED COOKED CHICKEN
    1 CUP CHEDDAR CHEESE IF DESIRED

Directions

In a large saucepan, combine UNDRAINED tomatoes, DRAINED pinto beans, chili peppers, onion, bouillon, garlic powder, cumin and 1/2 cups water.
(IF USING THE 1 1/2 CUPS OF CHICKEN BROTH, DO NOT ADD THE WATER, UNLESS YOU THAT THE "STEW" THINNER.)

Bring to boiling; reduce heat, cover and simmer for 10 minutes.

Stir in chicken, heat through.

Sprinkle shredded cheese over the top of each dish if desired.
Makes 4 1 1/2 cup servings







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