Green Chili Chicken Stew

Health Highlights

Ingredients

2 tbsp	Olive Oil, Extra Virgin
1/2 cup chopped	Zucchini (cut lengthwise; then into 1/2 inch slices)
1/2 cup chopped	Yellow Summer Squash (cut lengthwise, then into 1/2 inch slices)
1/2 cup	White onion (coarsely chopped)
2 medium stalk(s)	Celery (thinly sliced)
2 clove(s)	Garlic (minced)
4 cup	Chicken broth (stock), low sodium
227 gm	Chicken, cooked (cooked, shredded)
1/2 cup chopped or diced	Green chili pepper (also chile or chilli)
1 tsp	Oregano, dried
1/2 tsp	Salt
1/4 tsp	Black pepper
2 tbsp	Lime juice (fresh)
1 cup slices	Avocado (optional)
1/2 cup	Cilantro (coriander) (optional)
4 slice	Lime (optional)

In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.

Calories 291

Calories from fat 185

Calories from saturated fat 37

Total Fat 20.6 g

Saturated Fat 4.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.1 g

Monounsaturated Fat 11.6 g

Cholesterol 43 mg

Sodium 502 mg

Potassium 577 mg

Total Carbohydrate 12.0 g

Dietary Fiber 4.6 g

Sugars 4.8 g

Protein 16.7 g