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Southwestern Chicken Stew Recipe
|Pinto beans||10 Ounce, drained, rinsed (One 16 Ounce Can)|
|Cooked chicken breast||2 Cup (32 tbs), diced|
|Frozen corn kernel||1 1⁄2 Cup (24 tbs), thawed|
|Chicken broth||2 Cup (32 tbs) (One 16 Ounce Can)|
|Chunky salsa||1 1⁄2 Cup (24 tbs) (Mild, Medium, Or Hot)|
|Chili seasoning||1 1⁄2 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
Serving size: Complete recipe
Calories 2114 Calories from Fat 374
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 9.9 g49.6%
Trans Fat 0 g
Cholesterol 126 mg
Sodium 4824.4 mg201%
Total Carbohydrates 319 g106.2%
Dietary Fiber 62.5 g250.1%
Sugars 30.5 g
Protein 118 g235.7%
Vitamin A 73% Vitamin C 159%
Calcium 69.6% Iron 157.3%
*Based on a 2000 Calorie diet
In prepared container, combine pinto beans, chicken, and corn.
Add chicken broth and salsa.
Mix well to combine.
Stir in chili seasoning and parsley flakes.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.