Crock-Pot, Skinny Nacho Cheese Chicken Stew
Ingredients
Ingredients for Stew:
- 1 pound chicken breasts or tenders, cut into small pieces (boneless, skinless)
- 2 (14.5-oz) cans Mexican-style stewed tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup onion, chopped
- 1 (10.75-oz) can Campbell’s Healthy Request condensed cheddar cheese soup, see shopping tips
- 1 cup frozen whole kernel corn, not defrosted
- ¼ cup plus 2 tablespoons salsa, I used Pace medium chunky salsa
Ingredients for Toppings: Optional
- Nonfat Greek plain yogurt or fat-free sour cream (1 tablespoon per serving)
- Reduced-fat shredded cheddar cheese (1 tablespoon per serving)
- Reduced-fat tortilla chips (3 chips crushed per serving)
Instructions
- In a crock-pot, add chicken, undrained tomatoes, black beans, onions, condensed soup, corn, and salsa. Mix well.
- Cover and cook on low-heat setting for 6 hours or high-heat setting for 3 hours.
- To serve: Spoon 1 cup into each bowl and spread out a bit. If desired, top each serving with 1 tablespoon yogurt, 1 tablespoon cheese, and 3 crushed tortilla chips.
- This stew can be refrigerated for a few days and freezes great.
Nutrition
Serving: 1cupCalories: 278kcalCarbohydrates: 44gProtein: 23gFat: 2gSaturated Fat: 1gCholesterol: 39mgSodium: 1383mgFiber: 8gSugar: 15gBlue Smart Points: 2Green Smart Points: 8Plus Points: 7