|6 servings per recipe|
Amount per serving
% Daily Value*
|Total Fat 7g||9%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||11%|
|Total Sugars 7g|
Includes 0g Added Sugars
|Vitamin D 0mcg||0%|
|* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
2 Tbsp olive oil
1 lb boneless skinless chicken breasts, diced
1 Tbsp reduced-sodium taco seasoning
1 cup frozen corn
2 large red bell peppers, diced
2 jalapeños, finely diced
1 (32 oz) carton unsalted chicken broth
1 lb unpeeled red potatoes, diced
1/2 cup cold 1% low-fat milk
1 Tbsp cornstarch
¼ cup minced fresh cilantro
In a large saucepan, heat oil over medium-high. Add chicken & taco seasoning. Cook 5-7 minutes or until chicken is browned on all sides, stirring throughout. Stir in corn & peppers. Sauté another 2-3 minutes.
Add broth & potatoes. Bring to a boil & simmer, uncovered, 10-15 minutes, stirring occasionally, until chicken is cooked through & potatoes are fork-tender.
In a small bowl, mix together milk & cornstarch. Stir mixture into saucepan. Let simmer 2-3 minutes or until it thickens.
Serve topped with cilantro.