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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 339.2
  • Total Fat: 3.1 g
  • Cholesterol: 24.8 mg
  • Sodium: 765.8 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 11.9 g
  • Protein: 21.6 g

View full nutritional breakdown of Chupacabra Estofado calories by ingredient
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Chupacabra Estofado

Submitted by: TIMANTEC

Introduction

A stew made from the mythical Chupacabra. Slow cooker recipe with kidney beans, garbanzo beans, black beans, white beans, green beans, potatoes, cream of chicken soup with herbs and the mysterious, mystical flesh of the goat sucking monster. A stew made from the mythical Chupacabra. Slow cooker recipe with kidney beans, garbanzo beans, black beans, white beans, green beans, potatoes, cream of chicken soup with herbs and the mysterious, mystical flesh of the goat sucking monster.
Number of Servings: 6

Ingredients

    Chicken Breast, no skin, 3 units
    Water, tap, 2 cup (8 fl oz)
    Beans, red kidney, 1 cup
    Chickpeas (garbanzo beans), 1 cup
    Beans, white, 1 cup
    Beans, black, 1 cup
    Potato, raw, 4 small (1-3/4" to 2-1/2" dia.)
    Green Giant Cut Green Beans, can, 1 cup
    Campbell's Cream of Chicken with Herbs (1 can), 1 serving

Directions

Spray pot with non-stick cooking spray.
Place chicken breasts (Chupacabra meat) on bottom of pot.
Pour in two cups of water.
Sprinkle 1/2 teaspoon onion powder and 1 dash of black pepper over the meat.
Drain and add kidney beans, garbanzo beans, white beans and black beans.
Scrub/wash potatoes, dice and add to pot over beans.
Drain and add green beans over potatoes.
Empty one can of Cream of Chicken Soup with Herbs over top the green beans.
Cover and set on Low for about 8 hours or High for about 4 hours.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user TIMANTEC.






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