Southwest Chicken Stew

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Southwest Chicken Stew

4.3 of 5 (204)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 370.2
  • Total Fat: 4.2 g
  • Cholesterol: 43.9 mg
  • Sodium: 706.9 mg
  • Total Carbs: 55.3 g
  • Dietary Fiber: 13.3 g
  • Protein: 32.1 g

View full nutritional breakdown of Southwest Chicken Stew calories by ingredient
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Introduction

A recipe that is full of great taste and loaded with potassium. A recipe that is full of great taste and loaded with potassium.
Number of Servings: 3

Ingredients

    8 oz chicken breast
    1 tsp oil
    1 onion
    3 cloves garlic
    1 green pepper
    1 can black beans (drained)
    1 cup frozen corn
    1 can tomatoes w/ green chilis
    1 tbsp cumin

Directions

Add oil to skillet.
Add cut up chicken breast and lightly brown.
Add onions, garlic and green peppers and cook till almost done.
Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes.
Add cumin to taste.
Simmer about 20-30 minutes until flavors blend.
Great served over brown rice or whole grain pilaf.


Number of Servings: 3

Recipe submitted by SparkPeople user CHATTYCATHY2.

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Member Ratings For This Recipe


  • Incredible!
    60 of 61 people found this review helpful
    Husband and I both loved this one. I sauted the pepper, garlic, onions, and chicken then put all the ingredients into a crock pot and cooked for 6 hours. I doubled the recipe and added extra chicken. Will definately make this one again. - 9/27/08

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  • Very Good
    35 of 35 people found this review helpful
    I made this for lunch today and boy was it YUMMY! My 21 year old son loved it too! I omit green pepper, added jalepeno's chopped instead. I also reduced the sodium by using no salt vegetables and fresh corn & tomatoes. I used canned black beans(rinsed) I served with dollup of fat free sour cream. - 11/11/08

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  • Incredible!
    29 of 29 people found this review helpful
    We love this. I didn't saute anything, I put the onions, beans and corn into the crockpot, added garlic/onion/chili powder and some Pace Picante, then put the chik breasts on top. After it was done, I shredded the chicken and served over brown rice with cilantro (w/ bit of cheese and sour cream). - 9/24/09

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  • Incredible!
    19 of 19 people found this review helpful
    Very good! Made brown rice to go w/ this and added a dollop of sour cream. - 11/12/08

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  • Very Good
    19 of 21 people found this review helpful
    What a great meal for the Winter, serve with some cornbread. - 11/12/08

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