Mexican Chicken Stew
Recipe from Tyson® Grilled & Ready® Chicken


Mexican Chicken Stew

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Ingredients
  •  
    Nonstick cooking spray
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  • 1  cup
    chopped onion
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  • 1 
    large red sweet pepper, chopped
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  • 1  teaspoon
    ground cumin
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  • 1  teaspoon
    chili powder
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  • 1/2  teaspoon
    paprika
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  • 5  cups
    reduced-sodium chicken broth
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  • 1-1/2  cups
    peeled, cubed winter squash
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  • 1 
    large tomato, chopped
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    black pepper
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  • 2  cups
    Tyson® Grilled & Ready® Frozen Fajita Chicken Breast Strips, thawed and cut into bite-size pieces
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  • 1  cup
    loose-pack frozen whole kernel corn
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  • 2  tablespoons
    snipped fresh cilantro
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Directions
1.
Coat an unheated Dutch oven with cooking spray. Preheat over medium heat. Add onion and sweet pepper to hot Dutch oven. Cook and stir 5 minutes or until tender. Stir in cumin, chili powder, and paprika; cook and stir 30 seconds.
2.
Add chicken broth, squash, tomato, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until squash is tender, stirring occasionally. Stir in Grilled & Ready® Fajita Chicken Strips, corn, and cilantro; heat through.

Serving Suggestion:
Top individual servings with sour cream and shredded cheddar or Monterey Jack cheese. Serve with tortilla chips and salsa.
Nutrition information
Calories 135, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 36 mg, Sodium 769 mg, Carbohydrate 16 g, Fiber 3 g, Protein 15 g, Calcium 3 mg. Daily Values: Vitamin A 35%, Vitamin C 75%. Percent Daily Values are based on a 2,000 calorie diet
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