107 Ratings
5
35
4
25
3
19
2
15
107 Ratings
Recipe Image
Makes: 8 servings
Total Cost: $$$$
This hearty stew makes 8 servings or you can double it for a crowd. Skip the trip to the grocery store by using fresh leftover cooked chicken or turkey that has been properly stored and handled in addition to canned veggies from your pantry.
Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1 medium onion, chopped
- 2 cups chicken broth, low-sodium
- 2 cups boneless chicken or turkey, cooked, and diced
- 2 cups tomatoes, low sodium canned or cooked
- 2 cups lima beans, cooked (or canned, low-sodium)
- 2 cups whole kernel corn, canned, low-sodium (or cooked)
Directions
- Wash hands with soap and water.
- Heat oil in a large pan. Add onion and cook in oil until tender.
- Add all remaining ingredients. Bring to a simmer for 30 minutes at medium-low.
- Makes 8 servings of about 1 cup each.
Notes
Learn more about:
Source: Healthy Futures
Virginia Cooperative Extension
Nutrition Information
Serving Size: 1 cup prepared stew, 1/8 of recipe
MyPlate Food Groups
| Vegetables | 3/4 cups | |
| Protein Foods | 2 ounces |
My family loves this recipe. I use 1 can of Black Beans instead if lima beans and you can add 1/4 -1/3 cup barley as there is enough juice. I use 2 diced med. chicken breasts. Freezes well in individual portions.
01/08/13
I made this stew with left over chicken, my children were'nt so excited about the soup in the pan, but once they tried it, they all said this one's a keeper, Mom! <br/>
10/06/08
