Green Chili Chicken Stew
oil, such as olive or coconut
zucchini, cut lengthwise, then into 1/2 inch slices
yellow squash, cut lengthwise, then into 1/2 inch slices
coarsely chopped onion
celery stalks, thinly sliced
garlic cloves, minced
cooked, shredded chicken
chopped green chilies (see note above)
Avocado slices (optional)
Fresh cilantro (optional)
Lime wedges (optional)
In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper.
Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.
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