Light and Healthy: Mexican Chicken Stoup

Happy Friday!! I am so glad that it's the weekend! I have so much work to catch up on, so this will be a nice weekend to do that! I am actually going to be doing a cooking demonstration at Riverbend Church in Austin, Texas on Saturday! So if you would like to come by, the admission is $10, and you get to see me cook, get great food, and walk away with an amazing cookbook!

So now onto today's meal! This dinner is SOOOOO easy to make, it makes a ton, so you will have plenty of leftovers for lunch tomorrow, and everyone loves it!

Mexican Chicken Stoup
(it's a stoup, because its halfway between a stew and a soup!)
Grocery List:
1 lb boneless, skinless chicken breasts, cut bite-size1 1/2 Tbsp flour
2 tsp olive oil
1 lb sweet potatoes, peeled, cut bite-size
1 yellow pepper, cut bite-size
1 cup chopped onion
2 cups water
1 can (28 oz) diced tomatoes
2 1/2 Tbsp chili powder
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn1 can (16 oz) kidney beans, rinsed
1/2 cup chopped cilantro

How to make it:

1. Sprinkle chicken with flour; toss to coat. Heat 11?2 tsp oil in a nonstick Dutch oven. Add chicken; sauté 5 minutes until cooked through. Remove.

2. Heat remaining 1?2 tsp oil. Add sweet potatoes, pepper and onion; cover and cook 7 minutes, stirring often, until lightly colored.

3. Add water, tomatoes chili powder, garlic and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.

4. Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; stir in cilantro.

Nutritional Information:
305cal
3g fat
10g fiber!!!!!
6 WW points

HAVE A GREAT WEEKEND GUYS!!