sherry7

Southwestern Chicken Stew


10 ounces (one 16-ounce can) pinto beans, rinsed and drained
2 cups diced cooked chicken breast
1 1/2 cups frozen whole-kernel corn, thawed
2 cups (one 16-ounce can) low sodium Chicken Broth
1 1/2 cups chunky salsa (mild, medium or hot)
1 1/2 teaspoons chili seasoning
1 teaspoon tried parsley flakes

Spray a slow cooker container with butter-flavored cooking spray. In prepared container combine pinto beans, chicken and corn. Add chicken broth and salsa. Mix well to combine. Stir in chili seasoning and parsley flakes. Cover and cook on Low for 6-8 hours. Mix well before serving.

Hint: Thaw corn by placing in a colander and rinsing with hot water for a minute. Also, feel free to substitute different kinds of beans, such as kidney, black, etc. Recipe doubles or triples easily.

Serving Size: 1 full cup
(182 calories, 2 grams fat, 4 grams fiber)

__________________
Sherry

Counting down to May 25, 2010...baby boy or baby girl? Such an awesome 2nd surgiversary present!

What did YOU eat today? Join your fellow TT'ers by posting at: http://www.thinnertimesforum.com/gb-...day-today.html

Lap RNY -05/29/08

274 orientation/253 day of surgery/151 current/149 goal
Total pounds gone forever - 122