"Healthified" Spinach and Rice Casserole

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Progresso®

Reduced Sodium Chicken Noodle Soup

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2 ratings : 2 reviews

Southwest Chicken and Chili Stew

Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew. From eatbetteramerica.

Prep Time:45 min

Start to Finish:45 min

makes:4 servings

1	lb boneless skinless chicken breasts or thighs
2 1/4	cups Progresso® chicken broth (from 32-oz carton)
4	cloves garlic, finely chopped
1	to 2 medium jalapeño chiles, seeded, diced
2	teaspoons all-purpose flour
1	medium red bell pepper, diced (1 cup)
1	medium carrot, sliced (1/2 cup)
1	cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/4	teaspoon salt
1/4	teaspoon pepper
1/2	teaspoon ground cumin
2	tablespoons finely chopped fresh cilantro
1	teaspoon cornstarch
1/4	cup cold water
12	baked tortilla chips, coarsely crushed

1.	Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
2.	Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
3.	Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
4.	Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.

Nutritional Information

1 Serving: Calories 240 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 760mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 4g); Protein 29g Percent Daily Value*: Vitamin A 70%; Vitamin C 35%; Calcium 2%; Iron 10% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 3 oz-equivalents Meat & Beans, 1/2 c Vegetables

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2 Reviews

doctor it up a bit!

to make this stew AWESOME i did the following: i put everything except the cornstarch into a crockpot (i didn't use the cornstarch at all) and also added 1/4 cup salsa, 3 Tbsp lime juice, and 1/2 cup chopped green onions. i let it cook on low temp for several hours (i'm at high altitude - those under 3500 feet will need to cook it about 7-8 hours) and before serving, i pulled the chicken out and shredded it with a fork, and then put it back into the soup. it results in such a great-tasting, hearty-yet-light, soup that we fought over who got to eat the leftovers the next day!
Posted at 10:01 AM on January 7 2008 by springfield81 , bozeman MT

I tried this recipe last night and it is wonderful. It was also very easy and quick to make.
Posted at 8:00 PM on July 9 2007 by , Edmond OK