Slow Cooker Mexican Stew
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 134.8
- Total Fat: 1.6 g
- Cholesterol: 8.9 mg
- Sodium: 666.0 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.9 g
- Protein: 7.1 g
View full nutritional breakdown of Slow Cooker Mexican Stew calories by ingredient
Number of Servings: 7
Ingredients
-
5 cups water
1-1/2 lbs boneless, skinless chicken breasts cut into small, bite-sized cubes
1 lg. can white hominy rinsed and drained
1-10 oz can whole tomatoes w/ green chilis (I use frozen stewed tomatoes from the garden)
1-1/2 cups frozen white corn (you can use yellow--doesn't make that much of a difference)
1-1/2 cups chopped onion
2-4 oz. cans mild diced green chilis
2 poblano peppers, cored and chopped
1 cup medium salsa
2 tablespoons chicken bouillon
2 tablespoons chopped fresh cilantro
1/2 tsp. chipotle chili powder
2 tsp. mild chili powder
2 bay leaves
1 tsp. ground cumin
1/2 tsp. black pepper
Cook in your crock pot for 8 to 10 hours on low or 4 to 5 hours on high. Top with shredded cheddar cheese and chopped green onions. Add a dollop of sour cream on top, if desired.
Note: Instead of adding the chicken bouillon, you can use 3 cups of water and 2 cups of canned chicken broth.
Directions
makes about 6-7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user MYJAKE.
Number of Servings: 7
Recipe submitted by SparkPeople user MYJAKE.