Green Chile-Chicken Stew

Yield: 6 servings (serving size: 1 2/3 cups soup and 1 tablespoon cheese)
Source: Cooking Light, May 2000
CL Comments: This low-fat version of a popular Texas stew is a favorite among Becky McKinley's family and friends. For added panache, serve it in bread bowls, as Becky does.
Gail's Comments: This was really good and it made a vat. If you divided this into 6 servings you would be way over full. I would think this would be more like 8-10 servings. I added a good bit more salt and a little bit of red pepper flakes along with a can of Jalapeno Pinto beans (this would add more points!).


8 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (6-ounce) skinned chicken breast halves
2 bay leaves
4 cups (1/2-inch) cubed red potato (about 1 1/2 pounds)
1 1/2 cups chopped onion (about 1 large)
1/2 cup thinly sliced carrot
2 teaspoons minced fresh cilantro
2 teaspoons paprika
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
3 (4.5-ounce) cans chopped green chiles
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles (such as Ro.Tel), undrained
1/2 cup evaporated fat-free milk
6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese


  1. Combine the first 5 ingredients in a Dutch oven. Bring to a boil; cook for 10 minutes. Remove from heat. Remove chicken from broth; remove chicken from bones, discarding bones. Cut meat into bite-size pieces; return to broth. Discard bay leaves.
  2. Add potato and next 9 ingredients (potato through tomatoes and chiles) to broth. Bring to a boil; reduce heat, and simmer 50 minutes or until potato is done. Remove from heat; stir in milk. Ladle soup into individual bowls, and sprinkle with cheese.


Healthy Units: 4 per serving
CALORIES 239 (9% from fat); FAT 2.3g (sat 1g,mono 0.6g,poly 0.4g); PROTEIN 18.4g; CHOLESTEROL 32mg; CALCIUM 180mg; SODIUM 914mg; FIBER 4g; IRON 2.3mg; CARBOHYDRATE 36.3g

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