Southwest Chicken Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.6
  • Total Fat: 5.4 g
  • Cholesterol: 52.2 mg
  • Sodium: 245.1 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 21.9 g

View full nutritional breakdown of Southwest Chicken Stew calories by ingredient

Number of Servings: 6


    2-3 Cans Diced Peeled Tomatoes - No Salt Added with Juice (Recipe includes 2)
    1 Can Sweet Whole Kernal Corn Drained- No Salt Added
    1 32 oz. Jar 505 Mild Southwestern Green Chile
    6 Tbsp. Sour Cream
    1 Cup Low Sodium Chicken Broth
    1 Pound Boneless Skinless Chicken Breast or Tenders
    1 Container Marketside Pico De Gallo
    1 Tsp. Chili Powder
    1 Tsp. Ground Coriander or Cumin
    1/4 Tsp. Ground Red Pepper
    1/4 Tsp. Garlic Powder
    Lime Juice
    1 1/2 Cups Cilantro Lime Rice


You can make this with a can of diced tomatoes and green chilies, but it adds salt to the nutrition. You can also make this with pork or beef.


Prepare Cilantro Lime Rice as follows:
Prepare Rice as on Package using Spray Butter & 1 Tbsp. Cilantro. Add lime when water absorbed & let stand until stew is done.

While rice is cooking, spray deep skillet or pot with cooking spray and heat over medium heat. Cut chicken into bite-sized pieces. Add to pan. While chicken is browning, add Coriander/Cumin, Cilantro, Chili Powder, Red Pepper & Garlic Powder. Give a Pepper Grinder a few good turns over the pan. When pan gets dry, add 1/4 cup of Chicken Broth.

When chicken is cooked, add the cans of tomatoes, the drained can of corn, and remainder of chicken broth. Add pico to the pan. Let it simmer for 15-20 minutes over medium-low heat. DO NOT LET PAN GO DRY. This is intended to be a stew-like meal.

Transfer rice to serving bowl. Pour pan of stew over the bowl, and mix.

Serves 5-6