Chicken Stew - cooking recipe

Ingredients

1 (9 oz.) pkg. frozen diced cooked chicken
2 (10 1/2 oz.) cans low sodium chicken broth
1 c. diced onion
2 cloves garlic, minced
1 (14 1/2 oz.) can no salt added stewed tomatoes (undrained)
1 (10 oz.) pkg. frozen sliced okra
1/4 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Combine chicken and broth in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 3 minutes.
Add remaining ingredients; bring to a boil.
Cover, reduce heat and simmer 10 minutes, stirring occasionally.
Yield:
6 cups (about 137 calories per 1 cup serving).