Southwest Chicken Stew

Southwest Chicken Stew

This traditional chili substitutes chicken for beef in a healthier alternative to the classic. It only takes one pot to cook, and goes from start to finish in just over 45 minutes.

Tag IconSoups & Stews, Hispanic, Stovetop, Boneless Skinless Thigh Fillet, Family Friendly
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PREP
10
Minutes
COOKING
35
Minutes
SERVES
10
People
CALORIES
250
Per Serving
PROTEIN
25
Grams

Ingredients

6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, cut into ½" x 1" pieces

2 Tablespoons vegetable oil

½ cup diced yellow onion

½ teaspoon salt

1 (16-ounce) jar mild salsa

1 (4-ounce) can diced green chilies

1 (1.25-ounce) package taco seasoning mix

1 (8-ounce) can tomato sauce

1 (8.5-ounce) can whole kernel corn, drained

3 cups chicken broth

2 (15.5-ounce) cans light red kidney beans, drained

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Directions

1. Heat vegetable oil in 6-quart stockpot over medium high heat.

2. Add chicken and cook 4 minutes.

3. Add onions and cook 4 minutes.

4. Add salt, salsa, green chilies, taco seasoning mix, tomato sauce, corn and chicken broth. Bring up to a simmer. Cover and simmer 15 minutes.

5. Add light red kidney beans. Cover and simmer 10 minutes.

NUTRITION FACTS

Calories

250

Fat

7g

Saturated Fat

1.5g

Sodium

1250mg

Carbohydrate

21g

Sugars

3g

Protein

25g