Chicken Tortilla Stew

Adapted from The Great Turkey Cookbook

  • 1 1/2 lbs ground chicken breast
  • 1/2 cup onions
  • 1/2 cup bell peppers, chopped
  • 2 tsps garlic, minced
  • 2 1/2 cups water
  • 14 1/2 ozs canned diced tomatoes, pureed
  • 16 ozs canned pinto beans, drained
  • 15 1/2 ozs canned dark red kidney beans, drained
  • 10 3/4 ozs tomato soup
  • 4 ozs frozen corn, thawed
  • 1/4 tsp black pepper
  • 1 cup 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.
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Posted: 8/25/1997
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 5.15
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 281
Calories from Fat 39 (14%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 49g 16%
Sodium 665mg 28%
Potassium 80mg 27%
Total Carbohydrate35g 12%
Dietary Fiber 8g 32%
Sugars 7g
Protein 27g 32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.