with Black Beans and Cheddar Cheese
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Organic chicken breast • Sweet bell pepper • Yellow onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Enchilada Spice Blend
8 g
Black Beans
1 unit(s)
Cream Cheese
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Yellow Onion
0.5 unit(s)
Green Onion
2 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Butter
1 tbsp
Oil
1 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
- Wash and dry all produce
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion into 1/2-inch pieces.
- Thinly slice green onions.
- Pat chicken dry with paper towels. Season with half the Enchilada Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook for 2-4 min, turning often, until golden. (NOTE: The chicken will finish cooking in step 5!)
- In a large pot, melt 1 tbsp (2 tbsp) butter over medium.
- When hot, add onions, peppers and remaining Enchilada Spice Blend. Season with salt and pepper. Cook for 3-4 min, stirring occasionally, until veggies soften slightly.
- Add crushed tomatoes, black beans with their liquid and 1 1/2 cups (2 3/4 cups) water. Bring to a gentle boil.
- To the pot, add chicken and cream cheese. Cook for 8-10 min, stirring occasionally, until chicken is cooked through.**
- Divide stew between bowls.
- Sprinkle cheddar cheese and green onions over top.
If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Prepare and cook in the same way the recipe instructs you to prepare and cook diced chicken.
760
kcal
Calories
27
g
Fat
11
g
Saturated Fat
71
g
Carbohydrate
18
g
Sugar
17
g
Dietary Fiber
62
g
Protein
165
mg
Cholesterol
1610
mg
Sodium
0.5
g
Trans Fat
1950
mg
Potassium
300
mg
Calcium
4.5
mg
Iron
with Black Beans and Cheddar Cheese
with Sautéed Veggies and Black Beans