Southwestern Chicken Stew
Serve with baked crusty French bread.

Servings: 6

2 tablespoons olive oil
1 medium onion, chopped
4 large cloves garlic, chopped
1 fresh jalapeno, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried ground cumin
1 - 28-ounce can low sodium diced tomatoes
3 cups shredded cooked chicken (we used breast meat)
Few dashes Worcestershire sauce
3 to 4 cups low sodium chicken broth
1 lime
1 cup cooked white rice
Kosher salt

Low fat sour cream
Chopped fresh cilantro leaves

Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2
minutes. Add garlic and jalapeno and sweat until soft and translucent.
Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add
tomatoes, chicken, Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the
juiced halves as well.

Add white rice and cook 5 minutes longer to warm rice through. Season,
to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

Per Serving (does not include garnishes): 286 Calories; 6g Fat (20.2%
calories from fat); 37g Protein; 20g Carbohydrate; 2g Dietary Fiber;
69mg Cholesterol; 438mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2
Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.

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