Diabetic Taco Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 28 oz can SODIUM FREE Canned Tomatoes1 - 15 oz can LOW SODIUIM Pinto Beans, drained2 large chopped Green Chili Peppers, OR 1-4 OZ canned2 TSP INSTANT chicken bouillon granules OR 1 1/2 CUPS SODIUM FREE CHICKEN BROTH 1/2 cup chopped Onions1/2 tsp Garlic powder or 3 chopped garlic cloves1/4 tsp ground Cumin seed1 1/2 cups CHOPPED COOKED CHICKEN 1 CUP CHEDDAR CHEESE IF DESIRED
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
(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
Nutritional Info 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
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