Terri's Chicken Carcass Stew

4.5

(15)

13 Reviews

2 Photos

This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken.

Submitted by Terri Bailey

Updated on July 14, 2022

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 ½ cups shredded, cooked chicken meat
½ onion, chopped
2 tomatoes, chopped
2 (15 ounce) cans white hominy, drained
1 (15 ounce) can ranch-style beans
1 (7 ounce) can diced green chiles
½ teaspoon chili powder
¼ teaspoon ground black pepper
1 pinch dried oregano
4 cups chicken broth
2 ½ tablespoons dry potato flakes

Directions

Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.

Tips

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Nutrition Facts (per serving)

238	Calories
3g	Fat
36g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 238
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 26mg	9%
Sodium 1040mg	45%
Total Carbohydrate 36g	13%
Dietary Fiber 9g	31%
Total Sugars 6g
Protein 16g	33%
Vitamin C 29mg	33%
Calcium 53mg	4%
Iron 3mg	15%
Potassium 290mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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