tex-mex chicken stew
For the cooking time, 3-4 hours for high, 7-8 for low 1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein -- PointsPlus® value 5.
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prep time
20 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
8 serving(s)
Ingredients
- 1 1/2 pounds raw boneless skinless chicken breasts, halved
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 can black beans, canned drained and rinsed
- 1 can tomatoes, diced 14.5oz
- 1 can green chiles drained & diced
- 1 cup fresh frozen sweet corn
- 1 cup onion, chopped
- 1/8 teaspoon cayenne pepper
- 4 cups chicken broth
- ½ cup sour cream, lite
- ½ cup mexican blend shredded cheese
- ½ cup cilantro, fresh chopped
How To Make tex-mex chicken stew
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Step 1Season chicken with cumin, chili powder, garlic powder, and onion powder. -
Step 2Place chicken in a crock pot. Add all remaining ingredients except sour cream, cheese, and cilantro. Top with broth, and stir well.
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Step 3Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
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Step 4Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well.
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Step 5Top each serving with 1 tbsp. each sour cream, cheese, and cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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