Prep 10 mins
Cook 30 mins
I got this recipe from my friend Shelly. I made a few modifications for my family and now it's one of our favorite dinners. It is very low point friendly (if you're on Weight Watchers) and high in taste. We have enjoyed it year round.
- 283.49 g can canned chicken (white meat)
- 1 green pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 283.49 g can rotel (or 1 can of tomatoes)
- 425.24 g can chili beans
- 453.59 g can corn (or use frozen corn)
- 14.79 ml chili powder
- 4.92 ml cumin
- 2.46 ml salt
- 354.88 ml Pace Picante Sauce
- 396.89 g can chicken broth (2 cups)
- Saute chicken, onion, garlic, and green pepper in cooking spray.
- Add remaining ingredients. Heat on stove until warm throughout.
- (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
- If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.
I don't like things too spicey so I changed this up a bit. I used petite diced tomatoes and my can was 14.5 ounces. I didn't add the onion, pepper or garlic. I also used black beans instead of chili beans. My can of chicken was 12.5 ounces. I followed the rest of the recipe and we loved it. I topped it with cheddar cheese before serving.
This was a great choice for our family! It was quick, easy, and tasted awesome. The only thing I will do differently next time would be to watch which rotel I use. This time around was a tad bit too hot for my littlest. Actually, it was a bit hot for me but I suppose a little sour cream would alleviate that burn, but would definitely change the WW points value, LOL. Thanks for sharing this one with us!