Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 2 star values: 0
  • 1 star values: 0

Simmer up a hearty Southwestern stew--it's flavor-packed despite lower-sodium ingredients.

Source: Diabetic Living Magazine


Recipe Summary

1 hr
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Sprinkle servings with cheese and green onions. If desired, top with yogurt and jalapeño pepper and serve with lime wedges.

Nutrition Facts

1 1/3 cups
279 calories; protein 25.6g; carbohydrates 24.7g; dietary fiber 3.2g; sugars 4.8g; fat 9g; saturated fat 2.5g; cholesterol 65.1mg; vitamin a iu 351.9IU; vitamin c 10.1mg; folate 34.6mcg; calcium 233.4mg; iron 1.1mg; magnesium 39.6mg; potassium 482mg; sodium 577.2mg.

1 vegetable, 1 starch, 2 1/2 lean meat, 1 fat