southwest chicken stew
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 can progresso light southwest veggie soup6 chicken thighs, skin removed1 can publix dark red kidney beans1 small size can herdez salsa casera1tbsp soy saucecumingarlic powderchilipowder
remove skin from chicken thighs. Season with cumin, chili powder and garlic powder. Use salt/pepper as needed. Put in a large ziploc bag with 1 tbsp of soy sauce. shake to coat, and allow to marinate for as long as necessary or can be cooked imediatly if needed.
Place chicken thighs in crock pot, cover with can of soup, salsa and beans. cook on low for 6- 8 hours depending on your crock pot. I divided this into 6 portions with one thigh in each. made a decent amount of broth which would be good over brown rice or pasta if desired. This can be doctored up however your famiy desires. I think added corn maybe tasty or some added onions, or cilantro. can be served with a dollop or sourcream.
Number of Servings: 6
Recipe submitted by SparkPeople user RAYCHEL76.
Place chicken thighs in crock pot, cover with can of soup, salsa and beans. cook on low for 6- 8 hours depending on your crock pot. I divided this into 6 portions with one thigh in each. made a decent amount of broth which would be good over brown rice or pasta if desired. This can be doctored up however your famiy desires. I think added corn maybe tasty or some added onions, or cilantro. can be served with a dollop or sourcream.
Number of Servings: 6
Recipe submitted by SparkPeople user RAYCHEL76.
Nutritional Info Amount Per Serving
- Calories: 166.6
- Total Fat: 5.3 g
- Cholesterol: 43.1 mg
- Sodium: 653.5 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.7 g
- Protein: 14.7 g
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