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Post by Tia on Sept 16, 2005 10:22:21 GMT -5
Southwestern Chicken Stew
Serves: 6 (1 Cup Each) WWP: 3 1 (16 oz.) Can Pinto Beans, rinsed and drained 12 oz. (approx. 2 cups) Diced Cooked Chicken Breast 1 1/2 Cups Frozen Whole-Kernel Corn 1 (16 oz. can) Low Fat Chicken Broth 1 1/2 Cups Chunky Salsa (mild, medium, or hot) 3/4 Tablespoon Chili Powder 1 teaspoon Dried Parsley Flakes
Spray your pot with cooking spray. Thaw corn by running it under hot water in a colander. Dump pinto beans, chicken, and corn into pot. Add chicken broth, and salsa. Mix well. Stir in chili powder and parsley flakes. Cover and cook on low for 6-8 hours or high for 3-4 hours.
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