Southwestern Cream of Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cream of Chicken Soup, 1 can (10.75 oz)*Green Chili Peppers, canned, 1 cupOnions, raw, 0.5 medium (2-1/2" dia)Cilantro, raw, 2 tbsp *VIP Baby California Blend Vegetables-frozen (broccoli, cauliflower, carrots), 2 cup *Chicken, Premium Chunk, White (Tyson) 12.5oz can, 12.5 oz Milk, 1%, 1 cup)*Tomatoes, Hunt's petite diced 14.5oz can
Sautee onion on stove with a little bit of water or olive oil. As they soften add green chilies, tomatoes and cilantro. Once onions complete add shredded cooked/canned chicken and stir together. Mix 1 can cream of chicken and one cup milk. Add to stove top still heated on low. Mix in frozen veggies and cook until veggies are soft.
Crockpot instructions: Saute onions on stove. Once complete throw all ingredients into crockpot and cook on low overnight. Viola!
Number of Servings: 4
Recipe submitted by SparkPeople user MSKNEENIE.
Crockpot instructions: Saute onions on stove. Once complete throw all ingredients into crockpot and cook on low overnight. Viola!
Number of Servings: 4
Recipe submitted by SparkPeople user MSKNEENIE.
Nutritional Info Amount Per Serving
- Calories: 270.4
- Total Fat: 6.7 g
- Cholesterol: 56.0 mg
- Sodium: 1,549.7 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.6 g
- Protein: 28.3 g
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