••••TEX-MEX CHICKEN STEW🐔🍅🥫🥘🌰🌽🌶🍚🧀!!••••

(Source: Hungry-girl.com recipe and photo)

••••TEX-MEX CHICKEN STEW!!

1/8th of recipe (about 1 1/4 cups): 234 calories, 4g total fat (2g sat fat), 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein

Prep: 20 minutes

Cook: 3 - 4 hours or 7 - 8 hours 

Ingredients

1 1/2 lbs. raw boneless skinless chicken breasts, halved

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

One 15-oz. can black beans, drained and rinsed

One 14.5-oz. can diced tomatoes, drained

One 7-oz. can diced green chiles, drained

1 cup frozen sweet corn kernels

1 cup chopped onion

1 cup chopped bell pepper

1 tsp. chopped garlic

1/8 tsp. cayenne pepper

4 cups reduced-sodium chicken broth

1/2 cup light sour cream

1/2 cup shredded reduced-fat Mexican-blend cheese

1/2 cup chopped cilantro

Optional seasonings: salt and black pepper

Directions

Season chicken with cumin, chili powder, garlic powder, and onion powder.

Place chicken in a slow cooker. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and stir well.

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!

MAKES 8 SERVINGS

🐔🥫🌽🌰🐔🥫🌽🌰🐔🥫🌽🌰🐔🥫🌽🌰