3.5
4 ratings

Spicy Chicken Stew

MyRecipes.com

Spicy Chicken Stew

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

Ready in
4 h, 15 m
6
Servings
431
Calories Per Serving

Notes

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

Ingredients

  • 2 baking potatoes, peeled and cubed
  • One 10-ounce package frozen sweet corn
  • 2 celery stalks, chopped
  • 1 onion, sliced into thick rounds
  • 2 carrots, cut into chunks
  • 2 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
Servings6
Calories Per Serving431
Total Fat17g26%
Sugar10gN/A
Saturated4g22%
Cholesterol90mg30%
Protein29g58%
Carbs44g15%
Vitamin A228µg25%
Vitamin B120.5µg8.6%
Vitamin B61mg56%
Vitamin C13mg21%
Vitamin D0.3µg0.1%
Vitamin E2mg8%
Vitamin K13µg16%
Calcium81mg8%
Fiber6g22%
Folate (food)56µgN/A
Folate equivalent (total)56µg14%
Iron3mg17%
Magnesium94mg23%
Monounsaturated7gN/A
Niacin (B3)13mg64%
Phosphorus390mg56%
Polyunsaturated4gN/A
Potassium1162mg33%
Riboflavin (B2)0.3mg19.1%
Sodium1130mg47%
Thiamin (B1)0.3mg21.2%
Trans0.1gN/A
Zinc2mg15%