South of hte Border Chicken Stew
- Number of Servings: 4
Ingredients
# Salt, 1 dash # Pepper, black, 1 dash # *Extra Virgin Olive Oil, 2 tbsp # Onions, raw, 1.5 cup, chopped # Green Peppers (bell peppers), 1 cup, chopped # Celery, raw, 1 cup, diced # Garlic, 1 tsp # Oregano, ground, 2 tsp # Swanson Chicken Broth 99% Fat Free, 4 cup # Yellow Sweet Corn, Frozen, 1.5 cup kernels # Del Monte Diced Tomatoes, No Salt Added, 1.5 cup # *Dole Baby Spinach Salad, 24 oz # Hot Pepper Sauce, 0.25 tsp # *Yogurt, Dannon plain, nonfat, 4 oz # Scallions, raw, 0.25 cup, chopped # Chicken Breast, no skin, 2 breast, bone and skin removed
Cut the chicken into 1-inch chunks and season lightly with salt and pepper. Heat 1 tbsp. of the oil in a 4-5 qt. pot over medium-high heat. Lightly brown the chicken, stirring, about 5 minutes. Remove the chicken to a bowl.
Reduce the heat to medium and add 1 tbsp. oil, onions, bell peppers, celery, and garlic. Cook, stirring frequently, 5 minutes. Stir in the oregano, broth, and 1/2 teaspoon salt. Bring to a simmer and cook 10 minutes.
Stir in the corn, tomatoes, and chicken and simmer 10 minutes, stirring occasionally, Stir in the spinach and hot-pepper sauce.
Divide the stew among four bowls and serve with yogurt and scallions.
Yield: 4 servings of 2 1/2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user EUMENIDES_K.
Reduce the heat to medium and add 1 tbsp. oil, onions, bell peppers, celery, and garlic. Cook, stirring frequently, 5 minutes. Stir in the oregano, broth, and 1/2 teaspoon salt. Bring to a simmer and cook 10 minutes.
Stir in the corn, tomatoes, and chicken and simmer 10 minutes, stirring occasionally, Stir in the spinach and hot-pepper sauce.
Divide the stew among four bowls and serve with yogurt and scallions.
Yield: 4 servings of 2 1/2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user EUMENIDES_K.
Nutritional Info Amount Per Serving
- Calories: 334.5
- Total Fat: 9.0 g
- Cholesterol: 50.1 mg
- Sodium: 813.2 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 9.8 g
- Protein: 30.1 g
Member Reviews