Mexican

Southwestern Chicken Stew is for Lunch.

Southwestern Chicken Stew takes 30 minutes to prepare.

Southwestern Chicken Stew takes 40 minutes to cook.

Southwestern Chicken Stew makes 16 servings.

The ingredients for Southwestern Chicken Stew are:

3 cups raw onion, choped coarsely
6 cloves garlic, minced
3 pounds chicken breast, cut in 1 inch cubes
2 tbl olive oil
1 cup mushrooms. sliced
1 12oz bag petite carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 jalapeno peppers, chopped with ribs and seeds
2 cups 33% less sodium chicken broth
2 15 oz cans reduced sodium black beans, rinsed well
2 14.5 oz cans diced tomatoes, no added salt
2 cups frozen yellow corn
1 tbl Southwest seasoning
4 cups water

Here is how you make Southwestern Chicken Stew:

In dutch oven add oil, onions and jalapeno. Cook on medium until onion is soft. Stir in garlic and continue cooking until onion is clear. Add chicken, chicken broth , southwest seasoning and 4 cups water. Bring to boil, reduce heat and simmer for 10 minutes, or until chicken is done. Add bell pepper, carrots, corn and continue to simmer for 10 minutes. Add black beans and diced tomatoes and simmer for 10-20 minutes. Adjust seasonings. Serve with 1/2 cup brown rice (calories not included). Makes 16 2 cup servings or 32 1 cup servings.Number of Servings: 16Recipe submitted by SparkPeople user JGALVIN700.

The nutritional information for Southwestern Chicken Stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 219.8

• Total Fat: 3.3 g
• Cholesterol: 49.3 mg
• Sodium: 277.6 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 6.1 g
• Protein: 25.1 g

Southwestern Chicken Stew is Mexican cuisine.

The dietary needs meet for Southwestern Chicken Stew is Low Fat