| Cuisine: Mexican | Type: Stew | Serves: 4 (2 cup) |
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Source:
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South Beach Diet Taste of Summer |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Not just for summer! |
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Serving Suggestions:
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Ingredients:
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1 small avocado, finely chopped 1 tbs. fresh lime juice 1/4 tsp. salt 1 tbs. extra-virgin olive oil 1 medium onion, chopped 1 small green ell pepper, chopped 1 small zucchini, thinly sliced 1 medium jalapeno, seeded and minced 1 tsp. chili powder 1/2 tsp. ground cumin 2 cups lower-sodium chicken broth 1 (15 oz) can white beans, rinsed and drained 1 (14.5 oz) can no-salt-added diced tomatoes, with juices 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes |
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Instructions:
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In small bowl, gently stir together avocado, lime juice and 1/8 tsp of the salt. In a large saucepan, heat oil over medium-high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder, and cumin; stir to coat. Cook, stirring occasionally, until vegetables have begun to soften, about 5 minutes. Stir in broth, beans, and tomatoes and their juices; bring to a simmer and cook for 10 minutes. Add chicken and remaining 1/8 tsp slat. Return to a simmer and cook until chicken is cooked through, 5 to 7 minutes. Top with avocado; serve. |
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Related recipes:
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None |
2007-12-21