Nutrition Facts

Serving Size¼ of recipe
Total Fat7 g
Saturated Fat2 g
Sodium896 mg
Total Carbohydrate34 g
Dietary Fiber8 g
Protein22 g

Servings and Times


Ingredients and Preparation

Canola oil1 tablespoon
Boneless, skinless chicken breast, cut into ½-inch cubes1 pound
Cumin1 teaspoon
Ground coriander1 teaspoon
Corn, kernels cut off, and husks and cobs discarded2 ears
Red onion, chopped½
All-purpose flour1 tablespoon
Diced tomatoes with green chilies, undrained1 (15-ounce) can
Reduced-sodium chicken broth1 cup
Black beans, drained and rinsed1 (15-ounce) can
Juice of 1 lime
Reduced-fat sour cream¼ cup
Salt¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, season with cumin and coriander, and cook 2-3 minutes, stirring often, until browned on all sides. Add onion and corn and continue cooking 2-3 minutes, until tender. Sprinkle with flour and cook another minute.
  3. Stir in tomatoes and broth, and bring stew to a simmer. Add beans, reduce heat to low, and simmer 10 minutes.
  4. Remove stew from heat, stir in lime juice, season with salt and pepper, top with sour cream, and serve.