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Prep 20min
Total20hr20min
Servings6
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Ingredients
1
cup dried pinto beans
2
lb. cut-up frying chicken, skin removed
1
cup frozen corn
1
cup salsa
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1
teaspoon cumin
2
tablespoons chopped fresh cilantro
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Steps
1
Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
2
Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
3
Cover; cook on low setting for 10 to 12 hours.
4
To serve, remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.
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Pinto beans are common in Mexican and Spanish cuisines. The beans, named after the Spanish word for paint, are pink with dark red streaks. Pinto beans are often used for refried beans and chili con carne.
If you like spicy food, use medium or hot salsa.
Serve this southwestern-style stew with plenty of warmed flour tortillas. Offer ice-cold lemonade or limeade to drink.
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Nutrition Facts
Serving Size:1 1/3 Cups
Calories
250
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
45mg
15%
Sodium
650mg
27%
Total Carbohydrate
29g
10%
Dietary Fiber
9g
36%
Sugars
3g
Protein
23g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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