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Southwest Chicken And Chili Stew

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Boneless, skinless chicken breast halves Or thighs

    2. 2 1/4 cups 533ml Fat-free chicken broth

    3. 4 Garlic cloves - finely chopped

    4. 2 Jalapeno chilies - seeded, diced (medium)

    5. 2 teaspoons 10ml All-purpose flour

    6. 1 cup 146g / 5.1oz Diced red bell pepper - (abt 1 medium)

    7. 1/2 cup 55g / 1.9oz Sliced carrot - (abt 1 medium)

    8. 1 cup 62g / 2 1/5oz Whole kernel corn

    9. 1/4 teaspoon 1 1/3ml Salt

    10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    11. 1/2 teaspoon 2 1/2ml Ground cumin

    12. 2 tablespoons 30ml Finely-chopped fresh cilantro

    13. 1 teaspoon 5ml Cornstarch

    14. 1/4 cup 59ml Cold water

    15. 12 Yellow, white, or blue tortilla chips - baked, and Coarsely crushed

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Trim fat from chicken. Cut chicken into cubes. Heat 1/2 cup of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon. Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth. Stir in chicken and remaining ingredients except cornstarch, water, and tortilla chips. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in the center. Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with the crushed tortilla chips. This recipe yields 4 servings. Content per Serving: calories ..

    2. protein ..

    3. g total fat ..

    4. g carbohydrates ..

    5. g dietary fiber ..

    6. g sodium ..

    7. mg cholesterol ..

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