Mexican Squash Stew Recipe

Name: Mexican Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 4 (6-inch) corn tortillas, cut into 1/2-inch strips; 1 pound skinned, boned chicken breasts, cut into 1-inch cubes; 1/4 cup all-purpose flour; 4 cups canned no-salt-added chicken broth, undiluted; 2 cups peeled, cubed acorn squash; 1 cup sliced carrot; 1 cup sliced onion; 1/2 cup sliced celery; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 2 cloves garlic, minced; 1 cup chopped fresh cilantro

Servings: persons

Vegetable cooking spray
4 (6-inch) corn tortillas, cut into 1/2-inch strips
1 pound skinned, boned chicken breasts, cut into 1-inch cubes
1/4 cup all-purpose flour
4 cups canned no-salt-added chicken broth, undiluted
2 cups peeled, cubed acorn squash
1 cup sliced carrot
1 cup sliced onion
1/2 cup sliced celery
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cloves garlic, minced
1 cup chopped fresh cilantro

1
Coat a baking sheet with cooking spray. Place tortilla strips on baking sheet; coat strips with cooking spray. Bake at 400u00b0 for 9 minutes or until crisp. Set aside.
2
Combine chicken and flour in a heavy-duty, zip-top plastic bag. Seal bag, and shake until chicken is well coated.
3
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken begins to brown. Remove chicken from Dutch oven; set aside.
4
Combine broth and next 8 ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add chicken, and simmer 10 additional minutes or until vegetables are tender and chicken is done. Stir in cilantro, and top with tortilla strips just before serving.

874

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable cooking spray, 4 (6-inch) corn tortillas, cut into 1/2-inch strips, 1 pound skinned, boned chicken breasts, cut into 1-inch cubes, 1/4 cup all-purpose flour, and more.

Yes, Mexican Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Squash Stew

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