Mexi-Chicken Stew Recipe

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Ingredients:

Serving

2 lbs chicken breasts, cut into bite size pieces
1 small onion
1/2 green bell pepper
2 garlic cloves, minced
2 tbsp olive oil
1 (11 oz) can mexicorn
1 (11 oz) can corn
1 (10 oz) can diced tomatoes with mild green chilies
1 (14 oz) can chicken broth
1 tsp cajun spices or 1 tsp season salt
3 -5 dashes tabasco sauce (optional)

Directions:

In a large sauce pan, cook onion, pepper and garlic in olive oil until tender.
Mix in chicken, sit until all chicken is white (does not have to be cooked through) Add broth, both cans of corn, tomatoes with chilies and seasoning.
Bring to a boil then simmer for 45 minutes to an hour.
Serve over rice and with corn bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	340.16 Kcal (1424 kJ)
Calories from fat	194.88 Kcal
		% Daily Value*
Total Fat	21.65g	33%
Cholesterol	46.48mg	15%
Sodium	635.5mg	26%
Potassium	282.92mg	6%
Total Carbs	19.46g	6%
Sugars	0.88g	4%
Dietary Fiber	1.51g	6%
Protein	17.29g	35%
Vitamin C	10.4mg	17%
Vitamin A	0.2mg	6%
Iron	4.3mg	24%
Calcium	26.6mg	3%

Amount Per 100 g
Calories	226.96 Kcal (950 kJ)
Calories from fat	130.03 Kcal
		% Daily Value*
Total Fat	14.45g	33%
Cholesterol	31.02mg	15%
Sodium	424.02mg	26%
Potassium	188.77mg	6%
Total Carbs	12.98g	6%
Sugars	0.59g	4%
Dietary Fiber	1.01g	6%
Protein	11.53g	35%
Vitamin C	6.9mg	17%
Vitamin A	0.1mg	6%
Iron	2.9mg	24%
Calcium	17.7mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.3

Points
9

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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