Mexi Chicken Stew

Name: Mexi Chicken Stew
Prep time: 7 h 10 min
Cook time: 7 h 10 min
Total time: 7 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams tomato sauce; 0 teaspoons chili powder; 2 teaspoons cumin; 1 Tbsp chopped fresh cilantro; 237 milliliters frozen corn, can use canned; 1 teaspoons garlic powder; 113 grams diced green chilies; 237 milliliters diced onion; 4 mediums potatoes, peeled and cut very small; 425 grams mild salsa, can use hot if you can take it; 237 milliliters shredded cheddar cheese; 907 grams boneless skinless chicken breasts, cut into about 1 1/2-inch pieces; 118 milliliters light sour cream

Mexi Chicken Stew might be just the main course you are searching for. Watching your figure? This gluten free recipe has 451 calories, 44g of protein, and 15g of fat per serving. This recipe serves 6. This recipe covers 35% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have corn, potatoes, cilantro, and a few other ingredients on hand, you can make it. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 7 hours and 10 minutes.