Put chicken, undrained tomatoes, chicken broth, tabasco, worcestershire sauce, salt and 3 cups water in a large pot and simmer for 30 minutes.
In a saucepan, saute onions and peppers in the butter. Remove with a slotted spoon to broth mixture. Add flour and stir until lightly brown and smooth. Add to the stew, along with potatoes and corn. Simmer 30 more minutes. Remove chicken and shred meat, putting back in stew. Adjust seasonings and serve.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 145 (60%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 41.2mg||13 %|
|Sodium 462.4mg||16 %|
|Potassium 481.1mg||13 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 18.8g|
|Protein 4.4g||6 %|
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Calories per serving: 242
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