Mexican Squash Stew Recipe


Difficulty LevelEasyCuisine
MethodMain Ingredient


 Vegetable cooking spray1
 6 inch corn tortillas4 , cut into 1/2-inch strips
 Skinned boned chicken breasts1 Pound, cut into 1-inch cubes
 All purpose flour1⁄4 Cup (4 tbs)
 Canned no salt added chicken broth4 Cup (64 tbs)
 Acorn squash2 Cup (32 tbs), peeled cubed
 Sliced carrots1 Cup (16 tbs)
 Sliced onions1 Cup (16 tbs)
 Sliced celery1⁄2 Cup (8 tbs)
 Chili powder1 1⁄2 Teaspoon
 Ground cumin1 Teaspoon
 Salt1⁄2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Chopped fresh cilantro1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1614 Calories from Fat 396

% Daily Value*

Total Fat 50 g77.2%

Saturated Fat 16.1 g80.4%

Trans Fat 0 g

Cholesterol 240 mg

Sodium 3350.7 mg139.6%

Total Carbohydrates 172 g57.3%

Dietary Fiber 20.7 g82.8%

Sugars 13.1 g

Protein 119 g237.1%

Vitamin A 548.1% Vitamin C 137.4%

Calcium 51.5% Iron 64.9%

*Based on a 2000 Calorie diet


Coat a baking sheet with cooking spray.
Place tortilla strips on baking sheet; coat strips with cooking spray.
Bake at 400° for 9 minutes or until crisp.
Set aside.
Combine chicken and flour in a heavy-duty, zip-top plastic bag.
Seal bag, and shake until chicken is well coated.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add chicken mixture; saute 5 minutes or until chicken begins to brown.
Remove chicken from Dutch oven; set aside.
Combine broth and next 8 ingredients in Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Add chicken, and simmer 10 additional minutes or until vegetables are tender and chicken is done.
Stir in cilantro, and top with tortilla strips just before serving.