Southwestern Stew
Serve with crusty Low Fat Corn Bread.

Servings: 5

• 1 cup diced onion
• 1-2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 3 cups cooked chicken or cooked turkey, diced or shredded
• 1 (1 1/4 ounce) package taco seasoning mix
• 2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
• 1 (15 ounce) can black beans or kidney beans, drained
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 1 (4 ounce) can diced green chilies, drained
• 1 cup chicken broth
• 2 teaspoons cornstarch

Cook onion and garlic in oil in large saucepan until tender.

Add cooked chicken or turkey and taco seasoning mix and toss until blended.

Ad tomatoes, beans and their liquid, drained corn, chilies and broth. Bring to a boil and reduce heat. Simmer for 10 to 15 minutes.

Add cornstarch to a little broth to form a slurry and add to the stew. Heat until slightly thickened.

Per Serving: 376 Calories; 6g Fat (13.9% calories from fat); 1g Saturaged Fat; 43g Protein; 37g Carbohydrate; 10g Dietary Fiber; 82mg Cholesterol; 1642mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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