Mexican vegetable stew

Name: Mexican vegetable stew Recipe
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 12
Ingredients: 32 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts; 6 cup chopped or sliced Red Ripe Tomatoes; 3 pepper Jalapeno Peppers; 4 cup chopped Kale; 6 cup sliced Zucchini; 113 gram Squash Summer (Zucchini & Yellow) 1 cup; 3 cup Patty Pan Squash (fresh) (by KATIKID); 9 serving Herb Ox Sodium Free Chicken Bouillon Instant Broth & Seasoning; 500 grams La Victoria Green Chile Salsa Mild

Minutes to Prepare: 60
Minutes to Cook: 180

Number of Servings: 12

Ingredients

32 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts 6 cup, chopped or sliced Red Ripe Tomatoes 3 pepper Jalapeno Peppers 4 cup, chopped Kale 6 cup, sliced Zucchini 113 gram Squash, Summer (Zucchini & Yellow) 1 cup 3 cup Patty Pan Squash (fresh) (by KATIKID) 9 serving Herb Ox Sodium Free Chicken Bouillon Instant Broth & Seasoning 500 grams La Victoria Green Chile Salsa, Mild

Directions

In pressure pot, cook chicken snd salsa fir 1 hour. Shred chicken. Add all other ingredients. Salt and pepper to taste. Add 1 tbs oregano, 1 Tbs coriander, 1 Tbs paprika and 2 tsp nutmeg.

Serving Size: 12 oz

Number of Servings: 12

Recipe submitted by SparkPeople user DRIMHOF.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 146.2
Total Fat: 1.4 g
Cholesterol: 36.7 mg
Sodium: 462.8 mg
Total Carbs: 15.5 g
Dietary Fiber: 4.4 g
Protein: 19.0 g

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