Chicken Taco Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Onion, chopped1 clove garlic, minced1 T olive oil1 cup hot water1 bouillon cube (Alternately, you may use just 1 cup of stock)1 16 oz. can black beans, drained and rinsed1 16 oz. can pinto beans, drained and rinsed1 16 oz. can garbanzo beans, UNDRAINED (this juice will not discolor the stew like the other beans and adds flavor)1 whole, fresh jalapeno pepper, sliced into rings (optional)1 t cumin2 t. chili powderSalt and pepper to taste1 whole chicken breasttortilla chips for dipping (optional and not included in nutrition calculation)
Makes about 8 1-cup servings
1. In a large saucepan, saute the onions over medium heat until translucent. Add garlic and cook about a minute more.
2. Add water and bouillon cube (or stock) and bring to a boil, stirring to dissolve cube.
3. Add the beans and jalapeno and allow to simmer for 10 minutes.
4. Meanwhile, cook the chicken in a nonstick skillet until browned and just cooked through (you may slice chicken before or after cooking, but I prefer after because it's easier to cut neatly). Slice chicken into large chunks and add to the stew.
5. Season with salt, pepper, cumin and chili powder. Simmer 10 minutes or so, stirring occasionally. All the ingredients are already cooked by the time you add the chick, so it doesn't really doesn't matter how long you cook it. It just helps all the flavors blend together and the chicken to stay moist. When chicken is tender enough, you may remove it from the stew and shred it with two forks, then add back in; this step is optional if you prefer a chunkier stew.
6. Serve hot with tortilla chips for dunking!
Number of Servings: 8
Recipe submitted by SparkPeople user RYANHD.
1. In a large saucepan, saute the onions over medium heat until translucent. Add garlic and cook about a minute more.
2. Add water and bouillon cube (or stock) and bring to a boil, stirring to dissolve cube.
3. Add the beans and jalapeno and allow to simmer for 10 minutes.
4. Meanwhile, cook the chicken in a nonstick skillet until browned and just cooked through (you may slice chicken before or after cooking, but I prefer after because it's easier to cut neatly). Slice chicken into large chunks and add to the stew.
5. Season with salt, pepper, cumin and chili powder. Simmer 10 minutes or so, stirring occasionally. All the ingredients are already cooked by the time you add the chick, so it doesn't really doesn't matter how long you cook it. It just helps all the flavors blend together and the chicken to stay moist. When chicken is tender enough, you may remove it from the stew and shred it with two forks, then add back in; this step is optional if you prefer a chunkier stew.
6. Serve hot with tortilla chips for dunking!
Number of Servings: 8
Recipe submitted by SparkPeople user RYANHD.
Nutritional Info Amount Per Serving
- Calories: 266.0
- Total Fat: 3.5 g
- Cholesterol: 17.4 mg
- Sodium: 548.5 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 11.2 g
- Protein: 18.3 g
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