Mexican Chicken Lime Stew

I finally hit a wall with Chili Sunday. I’ve been making a big batch of chili every Sunday and loving it. Finally, I hit the wall and needed something totally different. I found this recipe in a Rachael Ray Magazine and modified it slightly to make it thicker and avoid tortilla chips.

Thick stews and chills are best after weight-loss surgery because the meal will stay with you longer. If you have liquids with your meals, or drinking while eating, food will leave you quickly and you’ll find yourself hungry soon. If you’ve had Gastric Sleeve, Bypass or Band surgery, keep the chicken stock to a minimum and eat your “stoup” with a fork!

Mexican Chicken Lime Stew

Course: Main Dish

Cuisine: American, Stove Top

Servings: 6 servings

Calories: 126kcal

Author: Steph Wagner

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Ingredients

• 1/2 white onion, finely chopped
• 3 cloves garlic, pressed or minced
• 1 lb boneless skinless chicken thighs, cut into 1/2 inch pieces remove as much fat as possible
• 2 canned chipotle chiles in adobe sauce, plus 2 tbsp of the sauce
• 1 cup chicken stock
• 1 lime, juiced
• 1 small zucchini, diced optional
• 1/2 cup cherry tomatoes. halved
• optional toppings: cilantro, avocado

Instructions

• In a large stockpot over medium-high heat, saute garlic and onions until soft (about 5 minutes).
• Move veggies to the sides of the pot and add chicken thigh meat. Cook until golden, about 5 minutes.
• Stir in chipotles with sauce and chicken stock. Add zucchini and tomatoes. Lower the heat and simmer 15 minutes.
• Sprinkle optional toppings (cilantro, avocado) in your bowl as desired.

Nutrition

Serving: 3oz | Calories: 126kcal | Carbohydrates: 7g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 192mg | Potassium: 336mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg