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Southwestern Chicken and Bean Stew

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By Betty Crocker Kitchens
Updated Dec 19, 2023
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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
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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

  • Step 
    1
    Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
  • Step 
    2
    Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
  • Step 
    3
    Cover; cook on low setting for 10 to 12 hours.
  • Step 
    4
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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