Print coupons for the products you love and watch your savings grow.

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Southwest Chicken and Chili Stew

Corning Around

Corn is a good source of pantothenic acid, a B vitamin. This nutrient helps release energy from carbohydrates we eat.

Review write a review

reviews

click stars to rate

Based on 4 ratings

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 Gold Medal® 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.

2 Reviews

print review with recipe

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

print review with recipe

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