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Mexican-Style Chicken Lime Stew
Serves 4
Time 35 min
Fresh lime juice and fire-roasted salsa spike this easy, affordable stew with lots of flavor. Top with sour cream, if you like.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 large yellow onion, chopped
- 1 1/2 tablespoon Southwest grill seasoning
- 1 (16.0-ounce) jar mild fire-roasted salsa
- 1 1/2 cup low-sodium chicken broth
- 2 cups frozen mixed vegetables
- 2 limes, juice of
- 1/4 cup chopped fresh cilantro
- 2 cups restaurant-style tortilla chips
- 1/2 cup shredded Monterey Jack cheese
Method
In a large pot, heat oil and brown chicken on all sides.
Stir in onions and seasoning and cook 2 to 3 minutes, stirring to coat chicken pieces.
Add salsa, broth and vegetables.
Cover and simmer 25 minutes.
Add lime juice and cilantro and serve immediately by ladling stew over a handful of chips in each bowl, and sprinkling with cheese.
Nutritional Info:
Per serving: 380 calories (180 from fat), 20g total fat, 6g saturated fat, 75mg cholesterol, 1440mg sodium, 28g carbohydrates (3g dietary fiber, 6g sugar), 23g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 large yellow onion, chopped
- 1 1/2 tablespoon Southwest grill seasoning
- 1 (16.0-ounce) jar mild fire-roasted salsa
- 1 1/2 cup low-sodium chicken broth
- 2 cups frozen mixed vegetables
- 2 limes, juice of
- 1/4 cup chopped fresh cilantro
- 2 cups restaurant-style tortilla chips
- 1/2 cup shredded Monterey Jack cheese