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Calabacita Chicken Stew

calabacita chicken stew Entree
Calabacita Chicken Stew
  • Prep 50 min
  • Total 50 min
  • Ingredients 11
  • Servings 6

A sassy chicken stew packs a powerful vitamin punch.

Updated January 7, 2006
Bake-Off® Contest 42, 2006
Linda Brown
Dallas, Texas

Ingredients

  • 1
    tablespoon extra-virgin olive oil
  • 1 1/2
    lb uncooked chicken breast tenders (not breaded)
  • 8
    to 10 small to medium zucchini (2 1/2 lb), peeled, thinly sliced (8 cups)
  • 1
    medium white onion, chopped (1/2 cup)
  • 1
    can (15.25 oz) whole kernel corn, undrained
  • 1
    can (14.5 oz) diced tomatoes with green pepper and onion, undrained
  • 1
    can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 1 1/2
    teaspoons garlic powder
  • 1/2
    teaspoon ground cumin
  • Salt and pepper, if desired
  • 1/2
    cup chopped fresh cilantro

Steps

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  • 1
    In 5- to 6-quart saucepan or Dutch oven, heat oil over medium heat. Add chicken; cover and cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
  • 2
    Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.
  • 3
    Stir in cilantro; cook 3 minutes longer, stirring occasionally.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
470mg
20%
Potassium
790mg
23%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
16%
Sugars
9g
Protein
28g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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