Green Chili Chicken Stew

15 40 462
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 2
Green Chili Chicken Stew
Health Rating

Ingredients


2 tbsp Coconut oil (can use olive oil too)
1/2 cup slices Summer squash (cut lengthwise, then into 1/2 inch slices - can use other types of squash)
1/2 cup White onion (coarsely chopped)
2 medium stalk(s) Celery (thinly sliced)
2 clove(s) Garlic (minced)
4 cup Chicken broth (stock)
1 cup shredded Chicken breast, boneless, skinless, grilled
1/2 cup chopped or diced Red chili pepper (also chile or chilli) (see note below)
1 tsp Oregano, dried
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Lime juice (fresh)
1/2 avocado(s) Avocado (optional - sliced)
1 sprig Cilantro (coriander) (optional)
3 slice Lime (optional)

Instructions


1. In a Dutch oven, heat oil over medium heat. Add the yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.


2. Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.


3. Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving.

 

4. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.


 

Notes:

You can use canned green chilies, but roasting your own is much better!

Roast your chilies about 6 inches below a preheated broiler until the skin is charred and blistered, about 3 to 5 minutes per side.

Then seal them in a plastic bag or in a covered bowl and let them stand 10 to 15 minutes.

Lastly, peel off the skins and scrape out seeds and membranes with a spoon.

You can purchase Organic Rotisserie Chicken from the grocery store that is pre-made and shred with 2 forks to save time!


Nutrition Facts

Per Portion

Calories 462
Calories from fat 228
Calories from saturated fat 128
Total Fat 25.4 g
Saturated Fat 14.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 7.1 g
Cholesterol 90 mg
Sodium 2058 mg
Potassium 1036 mg
Total Carbohydrate 19.7 g
Dietary Fiber 6.5 g
Sugars 6.0 g
Protein 39 g

Dietary servings

Per Portion


Fruit 0.3
Meat 1.4
Vegetables 3.1

Energy sources


Pygal17%424.8684081569181119.5885390045770249%423.1129872228309271.428612657328933%303.8695892657924151.3625956152196517%49%33%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Soup