mary's mexicalli stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 cup, chopped Peppers, sweet, red, fresh 1 cup, pieces or slices Mushrooms, fresh 2.0 cup slices Parsnips 32 oz Kirkland Chicken Stock 6 serving Tomatilla - 1 med @ 34 grams (by NNCATALLO) 1 cup, chopped Onions, raw 32 ounces Chicken Breast (cooked), no skin, roasted 4 tbsp Olive Oil 6 pepper Jalapeno Peppers 2 cup Canned Tomatoes 2 serving Chipotle Peppers in Adobo Sauce 1 pepper = 1 serving (by BONDGIRL2010) 10 tbsp Cacique Crema Mexicana - 1 Tbsp. 12 tbsp Sour Cream 6 serving "Great Value" Pepper Jack Cheese, Sliced (1 slice) 8 tbsp Cream Cheese
sauté all veggies but the parnips in 1/2 the avocado oil.
pull veggies out.
put chicken in pan with the other 1/2 of the avocado oil and sear lightly.
then add the stock, the chipotle sauce, rotel tomatoes and parsnips and simmer on low til the chicken is fall apart tender.
add in the previously sautéed veggies and the remaining ingredients.
once blended and the cheeses melted, serve.
Serving Size: 1 cup
Number of Servings: 20
Recipe submitted by SparkPeople user MARIKA1961.
pull veggies out.
put chicken in pan with the other 1/2 of the avocado oil and sear lightly.
then add the stock, the chipotle sauce, rotel tomatoes and parsnips and simmer on low til the chicken is fall apart tender.
add in the previously sautéed veggies and the remaining ingredients.
once blended and the cheeses melted, serve.
Serving Size: 1 cup
Number of Servings: 20
Recipe submitted by SparkPeople user MARIKA1961.
Nutritional Info Amount Per Serving
- Calories: 184.9
- Total Fat: 10.5 g
- Cholesterol: 47.1 mg
- Sodium: 235.0 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.9 g
- Protein: 13.6 g
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