Nutrition Facts
Servings Per Recipe: 14
Serving Size: 1 serving
Amount Per Serving
Calories 105.7
Total Fat 0.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 7.9 mg
Sodium 514.0 mg
Potassium 132.7 mg
Total Carbohydrate 19.6 g
Dietary Fiber 5.1 g
Sugars 5.4 g
Protein 8.0 g
Vitamin A 4.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.5 %
Vitamin C 4.1 %
Vitamin D 0.0 %
Vitamin E 0.1 %
Calcium 4.0 %
Copper 0.2 %
Folate 0.4 %
Iron 8.1 %
Magnesium 0.2 %
Manganese 0.6 %
Niacin 0.1 %
Pantothenic Acid 0.1 %
Phosphorus 0.3 %
Riboflavin 0.1 %
Selenium 0.1 %
Thiamin 0.2 %
Zinc 0.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vikki's variation of GINGERFISH'S SLOW COOKER CHICKEN TACO STEW

27 calories of Bush's, Black Beans, (0.13 cup)

26 calories of Bush's Best Light Red Kidney Beans, (0.13 cup)

16 calories of Tyson boneless, skinless chicken breast, (0.57 oz)

16 calories of Del Monte Whole Kernel Corn - No Salt Added, (0.13 cup)

9 calories of Ortega Taco Seasoning Mix, (0.43 tbsp)

7 calories of Del Monte Diced Tomatoes, No Salt Added, (0.13 cup)

4 calories of Hunt's Tomato Sauce, no salt added, (0.06 cup)

4 calories of Great Value diced tomatoes & Green chilies, (0.09 cup)

3 calories of Onions, raw, (0.07 medium (2-1/2" dia))

Nutrition & Calorie Comments  

I've also made this in a variety of ways, based on GINGERFISH's recipe. I use white beans instead of the red; I use salsa inplace of the tomatoes w/chiles, use a small can of corn with peppers and also use low sodium mild taco seasoning.
I changed a few things, to accomodate what I had on hand, and personal preferences (like using a low sodium taco seasoning)... IT was GREAT!!
I make this all the time, with gingerfish's recipe - I make the taco seasoning from scratch so it's sodium-free :-)
Oh! And last night I made it on the stove top - just as good!
I made a few modifications to this recipe and it was great! I used two 14.5 oz cans of tomatoes with green chilies, 2 cups of frozen corn rather than canned corn and I used the Taco Bell taco seasoning as it has less sodium. I cooked it in the oven in a casserole dish at 300 degrees for 4 hours.
This was delicious!! I did use 2 cans of the tomatoes w/green chilies (instead of 1 with and 1 without). I also used McCormick Taco Seasoning that has 30% less sodium. It measured out to 10 cups, so can be 10 (1 cup) servings at 158.7 calories each. What happened to GingerFish's recipe on here?