Southwest Crockpot Chicken Stew
Adjust the jalapeno up or down for spice.

Yield: 4 servings

• 2 cups frozen grilled chicken breast strips
• 1 medium onion, chopped coarsely
• 1 green bell pepper, chopped coarsely
• 1 or 2 jalapeno peppers or other green hot pepper, minced (optional)
• 1 can (15 ounce) diced tomatoes with juice
• 1 can (15 ounce) whole kernel corn, drained
• 1/4 cup converted rice
• 1 1/2 cups low sodium chicken broth
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano leaves
• Dash of cayenne pepper, if desired
• Salt and pepper to taste
• 1 tablespoons masa harina corn flour, mixed with a tablespoon of cold water

Combine all ingredients, except for the masa/water mix, in the slow cooker. Cover and cook on low for 6 1/2 to 8 hours, or on high for 3 to 3 1/2 hours. To thicken, stir in the masa/water mixture during the last 15 minutes of cooking time.

Per Serving): 332 Calories; 2g Fat (6.1% calories from fat);1g Saturated Fat; 37g Protein; 44g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 509mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fat.

 

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