Chili Chicken Stew

Chili Chicken Stew

92
CORWYNN DARKHOLME 240

"This is a very savory stew, full of flavor!"

Ingredients {{adjustedServings}} servings 362 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1696 mg
  • 68%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In a saucepan over medium heat, heat oil. Cook green bell pepper and onion until tender, stirring often.
  2. Add cream of chicken soup, broth, chili powder and cooked chicken. Bring to a boil and then simmer for 10 minutes.
  3. Add tomatoes and mixed vegetables. Cook for 30 minutes and then serve.
Tips & Tricks
Chili Lime Chicken Kabobs

See how to make a quick, flavorful marinade for grilled chicken kabobs.

Chicken Chili with Black Beans and Corn

The kick of herbs and spices gives this chili amazing flavor, with less fat.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 92

  1. 113 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Marty
10/23/2005

This recipes is very good, but I changed it up a little. I cooked my chicken in olive oil and some seasonings. I used 2 cans of cream of chicken soup and 1 can of broth, and for some extra flavoring I used more regular chili powder and a few dashes of hot chili powder because my husband likes a little kick! I used 2 cans of garlic, basil, and oregano flavored tomatoes and only canned green beans and corn for the vegetables. I decided to add rotini pasta as suggested in another review and my family and I decided this made the chili so much better. If you do add the pasta, you will have to add about a cup or two of water. It was delicious and I will definitely make this again!

FITCHEF
4/14/2005

EXCELLENT recipe! I turned this soup into a hearty stew by making only a few changes. I did what some reviewers did by browning your cubed chicken with olive oil, lots of garlic, garlic salt, and pepper. Also, I only used one can of chicken broth and added one cup of water. Then during the last 10 minutes of simmering I added half a box of rotini pasta. Turned out perfect and delicious! Thank you!

Amanda Schipman
12/19/2005

This recipe is great. In the morning, I throw all the ingredients into my crockpot (chicken and veggies still frozen!) and by the time I get home from work, I've got a delicious stew. I crumble up some tortilla chips in it...my husband and I love it!