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.
VOICEIngredients
6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, cut into ½" x 1" pieces
2 Tablespoons vegetable oil
1/2 cup diced yellow onion
1/2 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
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
