Serves 4 / High in vitamin C, this warm, tasty, and easy-to-make dish is perfect for a potluck dinner or a large holiday gathering. If you prefer a vegetarian version, simply substitute tofu for the chicken.
1 pound skinless, boneless chicken breast halves, cubed
1 whole onion, minced
1 tablespoon olive oil
8 ounces roasted green chilies, fresh or canned, peeled and diced (or more to taste)
3 cups diced tomatoes
2 cloves garlic, minced
1 tablespoon cumin powder
1 teaspoon dried coriander leaves
2 cups chicken or vegetable broth
Salt and pepper, to taste
Sour cream and grated cheddar cheese, for garnish
1. In a large pot, sauté chicken and onions in olive oil until chicken is just barely cooked through. Add remaining ingredients and simmer for about 20 minutes on medium-high heat. Reduce heat to low and stew for another hour. Serve with a dollop of sour cream and grated cheese, if desired.
Nutrition Facts Per Serving: Calories: 247 calories 
% fat calories: 23 Fat: 7g Saturated Fat: 1g Cholesterol: 63mg Carbohydrate: 19g Protein: 31g
