Southwestern Chicken Stew Recipe

Summary

Cooking Time8 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Pinto beans10 Ounce, drained, rinsed (One 16 Ounce Can)
 Cooked chicken breast2 Cup (32 tbs), diced
 Frozen corn kernel1 1⁄2 Cup (24 tbs), thawed
 Chicken broth2 Cup (32 tbs) (One 16 Ounce Can)
 Chunky salsa1 1⁄2 Cup (24 tbs) (Mild, Medium, Or Hot)
 Chili seasoning1 1⁄2 Teaspoon
 Dried parsley flakes1 Teaspoon

Nutrition Facts

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

Directions

Spray a slow cooker container with butter-flavored cooking spray.
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.
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