Southwestern Chicken and Bean Stew

Enjoy this Southwestern-style chicken and beef stew slow-cooked for dinner using Green Giant® Niblets® Corn, Old El Paso® Salsa and Chiles.

  • prep time 20 min
  • total time 20 hr 20 min
  • ingredients 8
  • servings 6

Ingredients

1
cup dried pinto beans
2
lb. cut-up frying chicken, skin removed
1
cup Green Giant™ Niblets® Frozen Corn
1
cup Old El Paso™ Salsa
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
teaspoon cumin
2
tablespoons chopped fresh cilantro
  • 1 Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
  • 2 Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
  • 3 Cover; cook on low setting for 10 to 12 hours.
  • 4 To serve, remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    250
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    650mg
    650%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    9g
    9%
      Sugars
    3g
    3%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    10%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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