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Nutrition Facts

Serving Size ¼ of recipe

Calories 288

Total Fat 7 g

Saturated Fat 2 g

Sodium 896 mg

Total Carbohydrate 34 g

Dietary Fiber 8 g

Protein 22 g

Servings 4

Ingredients Measures

Canola oil 1 tablespoon

Boneless, skinless chicken breast, cut into ½-inch cubes 1 pound

Cumin 1 teaspoon

Ground coriander 1 teaspoon

Corn, kernels cut off, and husks and cobs discarded 2 ears

Red onion, chopped ½

All-purpose flour 1 tablespoon

Diced tomatoes with green chilies, undrained 1 (15-ounce) can

Reduced-sodium chicken broth 1 cup

Black beans, drained and rinsed 1 (15-ounce) can

Juice of 1 lime

Reduced-fat sour cream ¼ cup

Salt ¼ teaspoon

Freshly ground pepper to taste

Directions

Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, season with cumin and coriander, and cook 2-3 minutes, stirring often, until browned on all sides. Add onion and corn and continue cooking 2-3 minutes, until tender. Sprinkle with flour and cook another minute.
Stir in tomatoes and broth, and bring stew to a simmer. Add beans, reduce heat to low, and simmer 10 minutes.
Remove stew from heat, stir in lime juice, season with salt and pepper, top with sour cream, and serve.