Southwestern Chicken Stew

1 (16 oz.) Can Pinto Beans, rinsed and drained 
12 oz. (approx. 2 cups) Diced Cooked Chicken Breast 
1 1/2 Cups Frozen Whole-Kernel Corn 
1 (16 oz. can) Low Fat Chicken Broth 
1 1/2 Cups Chunky Salsa (mild, medium, or hot) 
3/4 Tablespoon Chili Powder 
1 teaspoon Dried Parsley Flakes 

Spray your pot with cooking spray. Thaw corn by running it under hot water in a colander. Dump pinto beans, chicken, and corn into pot. Add chicken broth, and salsa. Mix well. Stir in chili powder and parsley flakes. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Serves: 6 (1 Cup Each)
Per Serving: 178 Calories; 2g Fat (9.0% calories from fat); 18g Protein; 24g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 876mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 3 (www.AimeesAdventures.com)