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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 237.5
  • Total Fat: 2.5 g
  • Cholesterol: 50.6 mg
  • Sodium: 897.5 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 7.4 g
  • Protein: 27.2 g

View full nutritional breakdown of Southwest Chicken calories by ingredient
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Southwest Chicken

Submitted by: LORANORTH

Introduction

I saw a recipe kind of like this one on SP the other day; but when I went back to find it again and make it, I couldn't remember what it was called and it was lost to me forever.
So this is what I came up with instead. Pretty good. :-)
I saw a recipe kind of like this one on SP the other day; but when I went back to find it again and make it, I couldn't remember what it was called and it was lost to me forever.
So this is what I came up with instead. Pretty good. :-)

Number of Servings: 8

Ingredients

    1 tsp. olive oil
    12 oz. yellow onion (3/4 lb.), peeled and chopped
    4 garlic cloves, peeled and finely chopped
    1-2 serrano chilies, finely chopped
    1 1/2 lb. boneless, skinless chicken breast, cut into bite-size pieces
    salt
    ground coriander seed
    ground cumin
    3 oz. sundried tomatoes, diced
    1 1/2 cups salsa verde
    2 cups chicken broth
    2 (14.5 oz.) cans black beans, drained and rinsed
    Tabasco sauce (optional)

Directions

Heat olive oil in a large skillet; add onion, garlic and serrano chilies. Sprinkle with a little salt, turn heat to medium-low and cover pan. Cook until vegetables are soft, about 5 minutes, stirring occasionally.

Lightly season the chicken pieces with salt, coriander and cumint; add to skillet and cook, stirring occasionally, until it begins to brown.

Add sundried tomatoes, salsa verde and chicken broth. Turn heat to low, cover pan, and simmer for about 30 minutes.

At this point, you can shred the chicken or leave it in pieces.

Add the black beans and continue cooking until heated through. Add a dash or two of Tabasco sauce, if desired.

Serve hot over rice (rice not calculated in nutirional info).

Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LORANORTH.






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