Mexican Chicken Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 220.5
- Total Fat: 2.6 g
- Cholesterol: 43.6 mg
- Sodium: 847.5 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 9.5 g
- Protein: 17.8 g
View full nutritional breakdown of Mexican Chicken Stew calories by ingredient
Introduction
Easy to put togther chicken stew that the whole family loves! Easy to put togther chicken stew that the whole family loves!Number of Servings: 6
Ingredients
-
3 chicken thighs
1 tbs olive oil
1/2 yellow onion
3 tsp garlic
1 can diced green chiles
1 can diced toms (with liquid)
1 can mexican style stewed toms (with liquid)
1 can corn (drained & rinsed)
1 can black beans (drained & rinsed)
1/2 cup barley
4 cups low sodium chicken broth
1 tbs oregano
2 bay leaves
Seasonings:
chili powder
cumin
garlic powder
cayenne pepper
paprika
Directions
Sprinkle chicken thighs with your choice of seasonings (I used chili powder, cumin, paprika, garlic powder & cayenne pepper). Grill until done and let cool. Remove bones and chop meat, set aside.
In a large pot heat up a tbs of olive oil. Sautee onion until soft & add garlic. Add diced chiles, oregano and seasonings (to taste). I used a little more chili powder and cumin since the chicken thighs were heavily seasoned.
Add both cans of tomatoes w/liquid. Add broth, chicken meat and heat to a boil. Once boiling add 2 bay leaves and barley.
Lower heat, cover and simmer for about 45 minutes. Drain & rinse both the black beans and corn (to remove excess salt). Add beans & corn and heat for another 10 minutes.
Top with cheese, sour cream or avacado and enjoy!
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLE31898.
In a large pot heat up a tbs of olive oil. Sautee onion until soft & add garlic. Add diced chiles, oregano and seasonings (to taste). I used a little more chili powder and cumin since the chicken thighs were heavily seasoned.
Add both cans of tomatoes w/liquid. Add broth, chicken meat and heat to a boil. Once boiling add 2 bay leaves and barley.
Lower heat, cover and simmer for about 45 minutes. Drain & rinse both the black beans and corn (to remove excess salt). Add beans & corn and heat for another 10 minutes.
Top with cheese, sour cream or avacado and enjoy!
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLE31898.