Spicy Chicken Stew

Spicy Chicken Stew
Staff Writer
MyRecipes.com
Spicy Chicken Stew

Try this easy to make stew for a great meal with a little spice.

6
Servings
142
Calories Per Serving
Deliver Ingredients

Notes

Try adding black beans for more heft and garnishing with chopped fresh cilantro, avacado and a dollop of sour cream.

Ingredients

  • baking potatoes, peeled and cubed
  • One  10-ounce package frozen sweet corn
  • celery stalks, chopped
  • onion, sliced into thick rounds
  • carrots, cut into chunks
  • garlic cloves, minced
  • One  12.5-ounce jar salsa
  • 2  Teaspoons  kosher salt
  • 1 1/2  Teaspoon  ground cumin
  • 1  Teaspoon  chili powder
  • 1/2  Teaspoon  chili powder
  • One  1 pound skinless, boneless chicken breast
  • 10 1/2  Ounces  boneless chicken thighs
  • 2 1/2  Cups  chicken broth
  • Four  6-inch fresh corn tortillas, cut into strips

Directions

Place the potatoes, corn, celery, carrots, onion and garlic in a slow cooker. Stir in the salsa, salt, cumin, chili powder and pepper. Distribute the chicken evenly on top of the vegetables and pour the broth over the chicken. Cover the slow cooker and cook the stew on high for 4 hours.

Transfer the chicken to a plate and shred with two forks into bit size chunks; return to the slow cooker. Mix tortilla strips into stew. Serve warm. 

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
42mg
14%
Carbohydrate, by difference
9g
7%
Protein
15g
33%
Vitamin A, RAE
20µg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
9mg
1%
Choline, total
37mg
9%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
146mg
21%
Selenium, Se
24µg
44%
Sodium, Na
396mg
26%
Water
106g
4%
Zinc, Zn
1mg
13%

Chicken Stew Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Chicken Stew Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.