Directions:
- Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
- Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
- Remove the chicken with a slotted spoon. Let
- The chicken cool.
- Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
- Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
- Cut the chicken into bite-sized pieces, add to the stew.
- Now mix all the corn dumpling ingredients
- Together,in a bowl.
- Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.24 Kcal (2304 kJ) | ||
| Calories from fat | 334 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.11g | 57% | |
|---|---|---|---|
| Cholesterol | 96.48mg | 32% | |
| Sodium | 938.03mg | 39% | |
| Potassium | 534.93mg | 11% | |
| Total Carbs | 41.93g | 14% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 12.87g | 26% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.9mg | 10% | |
| Calcium | 145.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 223.89 Kcal (937 kJ) | ||
| Calories from fat | 135.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.1g | 57% | |
|---|---|---|---|
| Cholesterol | 39.26mg | 32% | |
| Sodium | 381.68mg | 39% | |
| Potassium | 217.66mg | 11% | |
| Total Carbs | 17.06g | 14% | |
| Sugars | 1.79g | 18% | |
| Dietary Fiber | 2.11g | 21% | |
| Protein | 5.24g | 26% | |
| Vitamin C | 1.7mg | 7% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.8mg | 10% | |
| Calcium | 59.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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