Try our Kickin’ Chicken Stew! All vegetables are winners–fresh, frozen or canned. Add carrots and peppers to sauces and soups.
1 tablespoon vegetable oil
1 onion, chopped
1 can chicken broth, 14 ounces
2 cups chicken, cooked and diced
1 can diced tomatoes, 14 ounces
1 can diced tomatoes and green chilies, 14 ounces
1 can corn, 14 ounces, drained
Heat oil in large pan. Add onion. Cook until tender.
Also add all remaining foods. Bring to a simmer. Cook for 30 minutes.
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