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Mexicali Chicken Stew Recipe
|Taco seasoning||1 1⁄4 Ounce, divided (1 Package)|
|Boneless skinless chicken thighs||12 Ounce (1 Package)|
|Non stick cooking spray||1 Tablespoon|
|Canned stewed tomatoes with onions, celery and green peppers||29 Ounce (Two 14 1/2 Ounce Cans)|
|Frozen corn||10 Ounce (1 Package)|
|Frozen green beans||9 Ounce (1 Package)|
|Tortilla chips||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 6165 Calories from Fat 2543
% Daily Value*
Total Fat 283 g434.6%
Saturated Fat 45.1 g225.7%
Trans Fat 3.3 g
Cholesterol 0 mg
Sodium 8203.4 mg341.8%
Total Carbohydrates 776 g258.6%
Dietary Fiber 74.5 g297.9%
Sugars 94.5 g
Protein 148 g295.1%
Vitamin A 79.8% Vitamin C 26.6%
Calcium 130.1% Iron 93%
*Based on a 2000 Calorie diet
Cut chicken thighs into 1-inch pieces; coat with taco seasoning.
Coat large nonstick skillet with cooking spray.
Cook and stir chicken 5 minutes over medium heat.
Add tomatoes, corn, beans, and remaining taco seasoning; bring to a boil.
Reduce heat to medium-low; simmer 10 minutes.