Mexican Chicken Stew

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Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-size chunks
• 1 1/2 Tbsp flour
• 2 tsp olive oil
• 1 lb sweet potatoes, peeled, cut into bite-size chunks
• 1 yellow pepper, diced
• 1 cup chopped onion
• 2 cups water
• 1 can (28 oz) diced tomatoes
• 2 1/2 Tbsp salt-free chili powder blend
• 1 Tbsp minced garlic
• 1 tsp dried oregano
• 1 cup frozen corn
• 1 can (16 oz) kidney beans, rinsed
• 1/2 cup chopped cilantro

Preparation

1. Sprinkle chicken with flour; toss to coat. Heat 1 1/2 tsp oil in a nonstick Dutch oven. Add chicken; sauté 5 minutes until cooked through. Remove chicken from Dutch oven and set aside.
2. Heat remaining 1/2 tsp oil in the Dutch oven. Add sweet potatoes, pepper and onion; cover and cook 7 minutes, stirring often, until lightly colored.
3. Add water, tomatoes, chili powder, garlic and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.
4. Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; stir in cilantro.

If you crave the great taste of Mexican food, often high in fat and dripping with cheese, opt for this full-flavor stew loaded with fiber and antioxidants.

Yield

6 servings

Nutritional Information

Amount Per Serving:
Calories: 305
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 44mg
Sodium: 514mg
Total Carbohydrates: 44g
Dietary Fiber: 10g
Protein: 25g

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