Taco Chicken Stew(Low-Fat) - cooking recipe

Ingredients

1 (28 oz.) can tomatoes, cut up
1 (15 oz.) can pinto beans, drained
1 (4 oz.) can diced, green chili peppers, drained
1/4 c. chopped onion
2 tsp. chicken bouillon
1/8 tsp. garlic powder
1/8 tsp. ground cumin
1 1/2 c. chopped cooked chicken (8 oz.)

Preparation

In a large saucepan, combine all ingredients except chicken and bring to boiling.
Reduce heat, cover and simmer for 10 minutes. Stir in chicken.
Heat through.
Makes 4 servings, about 1 gram of fat per serving.