Mexican vegetable stew

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Mexican vegetable stew calories by ingredient


Introduction

Chicken, salsa, squash, kale tomatoes, tomatilloes, tomatoes and jalapeños in hearty stew Chicken, salsa, squash, kale tomatoes, tomatilloes, tomatoes and jalapeños in hearty stew
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.