Recipe Image

Chipotle Chicken and Corn Stew

  • 25 m
  • 1 h
Diabetic Living Magazine
“Simmer up a hearty Southwestern stew—it's flavor-packed despite lower-sodium ingredients.”


    • 4 teaspoons canola oil
    • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
    • 2 cups frozen whole-kernel corn
    • ½ of a 14.4-oz. pkg. frozen pepper and onion stir-fry vegetables
    • 2 (14.5 ounce) cans reduced-sodium chicken broth
    • 1 14.5-ounce can no-salt-added fire-roasted diced tomatoes, undrained
    • 4 (6 inch) corn tortillas, torn into small pieces
    • 2 teaspoons salt-free southwestern chipotle seasoning, such as Mrs. Dash brand
    • ¼ teaspoon salt
    • ¾ cup shredded reduced-fat Cheddar cheese (3 ounces)
    • ¼ cup thinly sliced green onions
    • ¼ cup plain nonfat Greek yogurt (optional)
    • 1 fresh jalapeño chile pepper, thinly sliced (optional)
    • Lime wedges (optional)


  • 1 In a 5- to 6-qt. Dutch oven heat 2 tsp. of the oil over medium. Add chicken; cook and stir until no longer pink. Remove from pan. Cover and chill until needed.
  • 2 In Dutch oven heat remaining 2 tsp. oil over medium-high. Add corn and stir fry vegetables; cook and stir 3 minutes. Stir in the next five ingredients (through salt). Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until tortillas break down and broth is slightly thick. Stir in chicken. Simmer, uncovered, 5 minutes more.
  • 3 Sprinkle servings with cheese and green onions. If desired, top with yogurt and jalapeño pepper and serve with lime wedges.
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