Anita's Tried & True Heart Healthy Recipes

Chicken Tortilla Stew

Adapted from
8 servings

1 1/2 lbs ground chicken breast skinless 16 ozs canned pinto beans, drained 
1/2 c onions 15 1/2 ozs canned dark red kidney beans, drained 
1/2 c bell peppers, chopped 10 3/4 ozs tomato soup 
2 tsps garlic, minced 1 c no-salt-added canned corn, drained 
2 1/2 c water 1/4 tsp black pepper 
14 1/2 ozs no-salt-added tomatoes, pureed 1 c low-fat tortilla chips, crushed 
In a saucepan over medium heat, cook chicken, onions, bell peppers, and garlic until chicken is no longer pink. Stir in water, pureed tomatoes, pinto beans, kidney beans, tomato soup, corn, and black pepper. Heat until mixture is bubbly. Reduce heat to low and simmer 30 minutes. Sprinkle crushed chips over each serving.
Nutritional Analysis per serving (8 servings total)
Calories 284   %CFF 14 %
Total Fat 4 g   Saturated Fat 0.2 mg
Protein 27 g   Cholesterol 49 g
Carbohydrates 35 g   Sodium 529 mg
Sugars 8 g   Fiber 9 g
4.7 WW Points
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