Mexicali Chicken Stew
Prep and Cook Time 20 minutes
Makes 4 servings
|1||package (about 1 ounce) taco seasoning mix, divided|
|12||ounces boneless skinless chicken thighs|
|Nonstick cooking spray|
|2||cans (14-1/2 ounces each) stewed tomatoes with onions, celery and green peppers|
|1||package (10 ounces) frozen corn|
|1||package (9 ounces) frozen green beans|
|4||cups tortilla chips|
- Place half of taco seasoning in small bowl. Cut chicken thighs into 1-inch pieces; coat with taco seasoning.
- Coat large nonstick skillet with cooking spray. Cook and stir chicken 5 minutes over medium heat. Add tomatoes, corn, beans, and remaining taco seasoning; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Top with tortilla chips before serving.
Serve nachos with the stew. Spread tortilla chips on a plate; dot with salsa and sprinkle with cheese. Heat just until the cheese is melted.
To lighten up this dish, simply substitute boneless skinless chicken breasts for the thighs. Each cup of cooked light meat has 44 less calories and 8 less grams of fat than a cup of dark meat.
|Total Fat||13 g|
Check out more recipes for Mexican