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Scallops Mock Seaweed Soup
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Chicken and Chile Pepper Stew
Yield: Makes 6 servings
Ingredients:
1
pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1
pound small potatoes, cut lengthwise into halves, then crosswise into slices
1
cup chopped onion
2
poblano chile peppers,* seeded and cut into 1/2-inch pieces
1
jalapeño pepper,* seeded and finely chopped
3
cloves garlic, minced
3
cups fat-free reduced-sodium chicken broth
1
can (about 14 ounces) no-salt-added diced tomatoes
2
tablespoons chili powder
1
teaspoon dried oregano
Preparation:
1.
Place chicken, potatoes, onion, poblano peppers, jalapeño pepper and garlic in slow cooker.
2.
Stir together broth, tomatoes, chili powder and oregano in large bowl. Pour broth mixture over chicken mixture in slow cooker; mix well. Cover; cook on LOW 8 to 9 hours.
Nutritional Information:
| Serving Size: | |
| Fiber | 4 g |
| Carbohydrate | 23 g |
| Cholesterol | 68 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 27 % |
| Calories | 257 |
| Protein | 25 g |
| Sodium | 223 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1/2 |
| Meat | 3 |
This recipe appears in:
Stews
