Enjoy this Southwestern-style chicken and beef stew slow cooked using frozen corn, salsa and Old El Paso™ Chopped Green Chiles. Perfect for dinner.
Southwestern Chicken and Bean Stew
- Prep Time 20 min
- Total 20 hr 20 min
- Servings 6
- Ingredients 8
Ingredients
- 1 cup dried pinto beans
- 2 lb. cut-up frying chicken, skin removed
- 1 cup frozen corn
- 1 cup salsa
- 1 (14 1/2-oz.) can ready-to-serve chicken broth
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 teaspoon cumin
- 2 tablespoons chopped fresh cilantro
Instructions
-
Step1Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
-
Step2Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
-
Step3Cover; cook on low setting for 10 to 12 hours.
-
Step4To serve, remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.
Nutrition
250
Calories
5g
Total Fat
23g
Protein
29g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 250
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 45mg
- 15%
- Sodium
- 650mg
- 27%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 9g
- 36%
- Sugars
- 3g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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