Skinny Chicken Mexican Stew

Skinny Chicken Mexican Stew  Healthy Recipe

6 Servings 45 min Cook

Macros/Serving: 300 Calories
Tags: | soup


2 Cup, chopped or diced Chicken Breast
4 Cup, chopped Onions
1 Tbsp Olive Oil
3 Cup cherry tomatoes Cherry Tomatoes
1/2 Cup Pace Diced Green Chilies
1 1/2 Tbsp Garlic
1/2 Tsp, ground Cumin
2 Tortilla Tortillas
1 Tsp Olive Oil
1 Tbsp Garlic
1 Tbsp Paprika
1 1/2 Tsp Chili Powder
1 1/2 Tsp, ground Cumin
1/4 Tsp Crushed Red Pepper Flakes
1/4 Tsp Salt
1 Dash Pepper
5 Cup Chicken Broth
1 Can Canned Black Beans
1 Can (12 oz) yields Corn


Spray a pan with non-stick spray.

Add chopped chicken and cooked for 8-12 minutes, or until cooked through and no longer pink.

Set aside.

Add the onions to a microwave safe bowl and cook for 3-4 minutes to soften.

In a large nonstick soup pot or pan, heat 1 tablespoon oil.

Add tomatoes, ½ of the cooked onions, chilies, garlic, and ½ teaspoon cumin.

Sauté over medium heat for 10 minutes.

Stir often.

Add 2 cups broth and tortillas; simmer 20 minutes.

Stir often.

Transfer mixture to a blender and purée.

Set aside.

In the same large, nonstick pot, or pan, heat 1 teaspoon oil.

Add the remaining cooked onions, paprika, chili powder, 1½ teaspoon cumin, red pepper flakes, ¼ teaspoon salt and black pepper.

Cook for 2 minutes.

Stir often.

Mix in 3 cups broth, cooked chicken, black beans, corn, and puréed mixture from the blender; simmer 10 minutes.

To serve.

Ladle 1¾ cups into each bowl.


Recipe inspired by: http://www.