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Nutritional Info
  • Amount Per Serving
  • Calories: 246.3
  • Total Fat: 2.5 g
  • Cholesterol: 37.4 mg
  • Sodium: 1,070.6 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 21.4 g

View full nutritional breakdown of Green Chile-Chicken Stew calories by ingredient
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Green Chile-Chicken Stew


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Introduction

For added panache, serve it in
bread bowls.
For added panache, serve it in
bread bowls.


Ingredients

    INGREDIENTS FOR 6 SERVINGS:8 cups water1/2 teaspoon salt1/2 teaspoon black pepper2 (6-ounce) skinned chicken breast halves2 bay leaves4 cups (1/2-inch) cubed red potato (about 1-1/2 pounds)1-1/2 cups chopped onion (about 1 large)1/2 cup thinly sliced carrot2 teaspoons minced fresh cilantro2 teaspoons paprika1/2 teaspoon garlic salt1/4 teaspoon ground cumin3 (4.5-ounce) cans chopped green chiles1 (14.5-ounce) can no-salt-added diced tomatoes, undrained1 (10-ounce) can diced tomatoes and green chiles ,undrained1/2 cup evaporated fat-free milk6 tablespoons (1-1/2 ounces) shredded reduced-fat sharp cheddarcheese

Directions

1. Combine the first 5 ingredients in a Dutch oven. Bring to a boil;
cook for 10 minutes. Remove from heat. Remove chicken from broth;
remove chicken from bones, discarding bones. Cut meat into bite-size
pieces; return to broth. Discard bay leaves.

2. Add potato and next 9 ingredients (potato through tomatoes and
chiles) to broth. Bring to a boil; reduce heat, and simmer 50 minutes
or until potato is done. Remove from heat; stir in milk. Ladle soup
into individual bowls, and sprinkle with cheese. Yield: 6 servings
(serving size: 1-2/3 cups soup and 1 tablespoon cheese).


Find 17 super-easy soups and stews at Cooking Light.

Recipe Copyright Cooking Light Magazine







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