South of hte Border Chicken Stew

# Salt, 1 dash
# Pepper, black, 1 dash
# *Extra Virgin Olive Oil, 2 tbsp
# Onions, raw, 1.5 cup, chopped
# Green Peppers (bell peppers), 1 cup, chopped
# Celery, raw, 1 cup, diced
# Garlic, 1 tsp
# Oregano, ground, 2 tsp
# Swanson Chicken Broth 99% Fat Free, 4 cup
# Yellow Sweet Corn, Frozen, 1.5 cup kernels
# Del Monte Diced Tomatoes, No Salt Added, 1.5 cup
# *Dole Baby Spinach Salad, 24 oz
# Hot Pepper Sauce, 0.25 tsp
# *Yogurt, Dannon plain, nonfat, 4 oz
# Scallions, raw, 0.25 cup, chopped
# Chicken Breast, no skin, 2 breast, bone and skin removed

Cut the chicken into 1-inch chunks and season lightly with salt and pepper. Heat 1 tbsp. of the oil in a 4-5 qt. pot over medium-high heat. Lightly brown the chicken, stirring, about 5 minutes. Remove the chicken to a bowl.

Reduce the heat to medium and add 1 tbsp. oil, onions, bell peppers, celery, and garlic. Cook, stirring frequently, 5 minutes. Stir in the oregano, broth, and 1/2 teaspoon salt. Bring to a simmer and cook 10 minutes.
Stir in the corn, tomatoes, and chicken and simmer 10 minutes, stirring occasionally, Stir in the spinach and hot-pepper sauce.

Divide the stew among four bowls and serve with yogurt and scallions.

Yield: 4 servings of 2 1/2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user EUMENIDES_K.