Chicken taco stew

Ingredients

• 300 gSkinless chicken breast, raw — cut into small pieces
• 240 gCooked black beans, drained
• 300 gCanned crushed tomatoes
• 150 gRed bell pepper — diced
• 60 gOnion — diced
• 450 mlReduced-sodium chicken broth
• 8 gOlive oil
• 2 gGround cumin
• 1.5 gPaprika
• 90 gPlain nonfat Greek yogurt — to serve

Steps

1. 1

   Soften the vegetables

   Heat oil in a saucepan. Cook onion and pepper for 5 minutes until softened. Add cumin and paprika and stir briefly.

2. 2

   Add chicken and broth

   Add chicken, crushed tomatoes and broth. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the largest chicken piece reaches 165°F / 74°C.

3. 3

   Add the beans

   Stir in black beans and simmer for another 5 minutes until heated through. If you prefer shredded chicken, lift it out, shred with two forks and return it to the pan.

4. 4

   Serve

   Divide between three bowls and spoon yogurt onto each portion just before eating.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Freeze the stew without yogurt for up to 2 months. Add the yogurt after reheating rather than freezing it into the broth.