If you love nachos, you’re bound to love this easy, hearty dish. When I served it to my husband for dinner he said, “This is GREAT!” And you know…I agree! Each fiber packed serving has 278 calories, 2 grams of fat, 8 grams of fiber and 8 Weight Watchers SmartPoints. What a delicious dinner to serve on a cold night. Leftovers freeze great too!
Prep Time: 15 minutes
Cook Time: 3 hours high, 6 hours low
Ingredients for Stew:
1 pound chicken breasts or tenders, cut into small pieces (boneless, skinless)
2 (14.5-oz) cans Mexican-style stewed tomatoes
1 (15 oz) can black beans, rinsed and drained
1 cup onion, chopped
1 (10.75-oz) can Campbell’s Healthy Request condensed cheddar cheese soup, see shopping tip
1 cup frozen whole kernel corn, not defrosted
¼ cup plus 2 tablespoons salsa, I used Pace medium chunky salsa
Ingredients for Toppings: Optional
Nonfat Greek plain yogurt or fat-free sour cream (1 tablespoon per serving)
Reduced fat shredded cheddar cheese (1 tablespoon per serving)
Reduced fat tortilla chips (3 chips crushed per serving)
1. In a crock-pot, add chicken, undrained tomatoes, black beans, onions, condensed soup, corn and salsa. Mix well.
2. Cover and cook on low-heat setting for 6 hours or high-heat setting for 3 hours.
3. To serve: Spoon 1 cup into each bowl and spread out a bit. If desired, top each serving with 1 tablespoon yogurt, 1 tablespoon cheese and 3 crushed tortilla chips.
4. This stew can refrigerated for a few days and freezes great.
Makes 6 cups total (each serving, 1 cup)
Most supermarkets sell Campbell’s Healthy Request condensed cheddar cheese soup in the soup aisle.
Weight Watchers SmartPoints 8
Weight Watchers POINTS PLUS 7
|SKINNY FACTS:for 1 cup serving (not including toppings)
278 calories, 2g fat, 1g sat. fat, 39mg chol, 23g protein, 44g carbs, 8g fiber, 1383mg sodium, 15g sugar