Total Time
45mins
Prep 15 mins
Cook 30 mins

This stew is great served as taco filling in a corn tortilla, with your favorite side of rice, and it is low in fat. If you can't find turkey chorizo, you may substitute using 8 oz extra-lean ground turkey and brown with 1 tsp chili powder. Cook and prep time does not include time to poach and shred chicken. This recipe is from Low-fat Mexican Cooking and has been slightly revised.

Ingredients Nutrition

Directions

  1. Heat oil in small saucepan over med-low heat. Add chopped onion and garlic, and saute for 2-3 minutes. Add chorizo and saute mixture for 4-6 minutes until the onion is soft.
  2. Add tomatoes, chiles (with a bit of adobo sauce), sugar, and water to the pan. Stir, season with salt and pepper and add potaotes.
  3. Simmer for 20 minutes, stirring occassionally; then add the chicken and simmer until the contents have a consistency of thick stew.
  4. Note: To poach chicken breasts, place in large saucepan, cover with water, and add pinch of salt,(may add large slice of onion, crushed garlic and peppercorn for extra seasoning), cover and gently simmer for 25 minutes. Allow chicken to cool in the water, then remove it. Shred the breast with a fork.
Most Helpful

4 5

Very good and full of spice/flavor. I used regular chorizo since I had some stashed in the freezer, diced tomatoes, and left out the potato since I served over rice. Thanks for posting!

5 5

This is full of flavor. We loved it. I do have to say it's not the prettiest dish I have seen. With that said let me tell you what I discovered. 1st please use a medium saucepan. 2nd double the amount of tomatoes. 3rd decide if you want the potatoes or not. If you serve over rice I don't think there is a need for the added carbs. If serving like a true stew keep them in the ingredient list. This is very tasty. DH put some sour cream on his and said it made it even better. I served his with some flour tortillas and butter. Oh! I had to use the ground turkey with chili powder because I couldn't find the chorizo and for the tomatoes I used diced tomatoes because that is what I had on hand and I used 2 cans (14.4 oz) each. I served this yummy dish over saffron rice. Thanks for posting. Made for PAC Fall 2008.:)