Southwest Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon of olive oil, for sauteeing vegetables1 cup diced onion3 garlic cloves, minced1-2 poblano peppers1 medium sweet potato, dicedOne 14 ounce can diced, fire roasted tomatoes2 whole boneless, skinless chicken breasts; boiled, cooled and then shredded with a fork6 ounces fat free, low sodium chicken brothSalt, pepper and cumin to taste
Put chicken breast in a small pot with just enough water to cover. Bring to a boil for approximately 5 minute, or just until cooked through. Remove from heat to cool.
In a large pot, saute onion and garlic over medium heat, approximately 5 minutes.
Meanwhile, put poblano pepper(s) under the broiler and cook only until the skin is just blackened. Remove and put in a plastic bag to cool.
Shred chicken with a fork and add to pot with the onions and garlic. Peel poblano pepper(s) and dice. Then add to pot. Add tomatoes, chicken broth and sweet potato then cover and reduce heat to simmer for about 20 minutes.
Once sweet potato is cooked through, add salt, pepper and cumin to taste.
Serving Size: Makes 4 1.25 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JESSTRESS.
In a large pot, saute onion and garlic over medium heat, approximately 5 minutes.
Meanwhile, put poblano pepper(s) under the broiler and cook only until the skin is just blackened. Remove and put in a plastic bag to cool.
Shred chicken with a fork and add to pot with the onions and garlic. Peel poblano pepper(s) and dice. Then add to pot. Add tomatoes, chicken broth and sweet potato then cover and reduce heat to simmer for about 20 minutes.
Once sweet potato is cooked through, add salt, pepper and cumin to taste.
Serving Size: Makes 4 1.25 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JESSTRESS.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 4.4 g
- Cholesterol: 29.7 mg
- Sodium: 356.6 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.8 g
- Protein: 13.8 g
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