Beans, tomatoes, and salsa add flavor and
nutrition to this southwestern stew. Cream cheese gives it a delightful creamy
texture that is sure to please.
ingredients
- 5 boneless skinless chicken breasts
- 16 ounces (455 g) salsa
- 4 cups (688 g) black beans, cooked
- 10 ounces (280 g) frozen corn
- 2 cups (360 g) no-salt-added tomatoes, diced
- 1 teaspoon ground cumin
- 3 ounces (85 g) fat-free cream cheese
- Place chicken breasts in bottom of slow cooker. Add remaining ingredients except cream cheese. Cover and cook on low for 8–10 hours. Add cream cheese, cook on low setting for 30 minutes, and then stir.
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Each with: 408 Calories (15% from Fat, 31% from Protein, 54% from Carb); 32 g Protein; 7 g Total Fat; 3 g Unsaturated Fat; 2 g Monounsaturated Fat; 2 g Polyunsaturated Fat; 56 g Carb; 12 g Fiber; 17 g Sugar; 570 mg Phosphorus; 150 mg Calcium; 1976 mg Sodium; 1692 mg Potassium; 1011 IU Vitamin A; 35 mg ATE Vitamin E; 34 mg Vitamin C; 51 mg Cholesterol
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