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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (620g) Recipe makes 4 servings |
||
| Calories 621 | ||
| Calories from Fat 337 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.5g | 57% | |
| Saturated Fat 19.6g | 98% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 135mg | 45% | |
| Sodium 2560mg | 106% | |
| Potassium 1633mg | 46% | |
| Total Carbohydrate 33.4g | 11% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 14.3g | ||
| Protein 41.3g | 82% | |
Ingredients
- 1 lb chicken breast, cut
- 1 (16 ounce) jar medium salsa
- 1 (4 ounce) can diced green chilies
- 2 (8 ounce) cans tomato sauce
- 1 small onion, diced
- 1 (15 ounce) can diced tomatoes, undrained
- 8 ounces sour cream
- 2 cups shredded cheese
Directions
1
Brown the chicken chunks until no longer pink in center. Add remaining ingredients and mix together in a large pot. You can add other vegetables of your choosing as well. Simmer for about 30 minutes or until warm all throughout. Serve topped with sour cream and cheese.
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- Course > Main Dish > Stews
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