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.

Prep

Cooking

35

Minutes

Servings

10

 

Calories

250

Per Serving

Protein

25g

 

Ingredients

  • 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

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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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

Calories250
Fat7g
Saturated Fat1.5g
Sodium1250mg
Carbohydrate21g
Sugars3g
Protein25g

Chicken. A great source of protein.

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