Southwestern Chicken Stew/Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 300.1
- Total Fat: 3.4 g
- Cholesterol: 55.0 mg
- Sodium: 1,126.6 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 3.0 g
- Protein: 27.7 g
View full nutritional breakdown of Southwestern Chicken Stew/Soup calories by ingredient
Introduction
Delicious, spicy chicken stoup that can be adjusted to fit your family's tastes. Use different colored peppers,add or subtract veggies, add beans and cheese...whatever you like, the recipe adapts well. Excellent leftover too! Delicious, spicy chicken stoup that can be adjusted to fit your family's tastes. Use different colored peppers,add or subtract veggies, add beans and cheese...whatever you like, the recipe adapts well. Excellent leftover too!Number of Servings: 6
Ingredients
-
1. 32 oz chicken broth
2. 3 boneless/skinless chicken breasts, cut into 3/4 in
cubes
3. 3 tsp crushed garlic or 3-4 cloves finely chopped
4. 1/4-1 chipotle chile in adobo(one chile is very spicy, I use
1/2 a chile. ) *see note at end of recipe
5. 1 TBLS flour
6. 1 red bell pepper or other color
7. 4 med carrots, sliced
8. 1 can corn, drained
9. 1 can (4 oz) diced green chiles
10. 2 TBLS chopped cilantro
Salt, pepper, Montreal chicken seasoning,and other spices to taste.
Approx 18 tortilla chips crushed
Directions
1. Heat 1/2 cup broth to boiling in pot. Add chicken and
cook approx 5 mins, until white. Remove chicken
with slotted spoon.
2. Cook garlic and chipotle chile in broth over med/high
2 mins and break up chile with spoon. Stir in flour and
reduce heat to low. Cook 2 mins, stirring constantly then
gradually stir in remaining broth.
3. Stir in chicken and remaining ingredients except tortilla
chips. Heat to boiling then reduce heat. Cover and
simmer approx 30 mins, stirring occasionally until
chicken and veggies are cooked through.
4. Serve sprinkled with crushed tortilla chips
Makes 6 servings.
* Chipotle Chiles in adobo can be found in the mexican food products section of the grocery store in a small can. You don't need the whole can for the recipe, it would make it very spicy. You can store the leftover chiles and sauce in a baggie and freeze them and when you need them for a recipe, you just break off a piece of the frozen pepper and sauce and add to your recipe. If you can't find the chipotle chiles in adobo, you can use 1-2 fresh jalapenos chopped up. It changes the flavor a bit because the chipotles have a smokey flavor, but it is still tastes good. I've made it both ways.
Number of Servings: 6
Recipe submitted by SparkPeople user BSPROUT.
cook approx 5 mins, until white. Remove chicken
with slotted spoon.
2. Cook garlic and chipotle chile in broth over med/high
2 mins and break up chile with spoon. Stir in flour and
reduce heat to low. Cook 2 mins, stirring constantly then
gradually stir in remaining broth.
3. Stir in chicken and remaining ingredients except tortilla
chips. Heat to boiling then reduce heat. Cover and
simmer approx 30 mins, stirring occasionally until
chicken and veggies are cooked through.
4. Serve sprinkled with crushed tortilla chips
Makes 6 servings.
* Chipotle Chiles in adobo can be found in the mexican food products section of the grocery store in a small can. You don't need the whole can for the recipe, it would make it very spicy. You can store the leftover chiles and sauce in a baggie and freeze them and when you need them for a recipe, you just break off a piece of the frozen pepper and sauce and add to your recipe. If you can't find the chipotle chiles in adobo, you can use 1-2 fresh jalapenos chopped up. It changes the flavor a bit because the chipotles have a smokey flavor, but it is still tastes good. I've made it both ways.
Number of Servings: 6
Recipe submitted by SparkPeople user BSPROUT.