Chili Chicken Stew

This was delicious!

Chili Chicken Stew
12 ounces chicken thighs, boneless, skinless
1/2 cup onion, chopped
1/4 cup green pepper, chopped
dash garlic powder, minced
2 teaspoons extra virgin olive oil
28 ounces canned tomatoes, undrained and chopped
15 ounces canned pinto beans, No salt added, drained
2/3 c salsa
2 tablespoons chili powder
1 teaspoon ground cumin
4 ounces light cream cheese
1/4 c. diced roasted green chilies

Cut chicken into 1-inch pieces. Cook chicken, onion, pepper, and garlic in hot oil in a Dutch oven until light browned. Add tomatoes, beans, salsa, cumin and chili powder. Cover, reduce heat and simmer 20 minutes. Add cream cheese and green chilies. Stir to combine and heat until cheese is well combined.

Yield: 5 servings. Per serving (little over 1 cup)= 269 Calories; 11g Fat (33.2% calories from fat); 21g Protein; 27g Carbohydrate; 7g Dietary Fiber; 61mg Cholesterol; 1111mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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