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Southwest Chicken and Chili Stew

Submitted by nutrella

Makes 4 servings

Hot and spicy!

Ingredients

1	lb. chicken breast
2 1/4	cups chicken broth
4	garlic cloves
2	jalapeno peppers, seeded and diced
2	tsp. flour
1	red bell pepper, diced
1	carrot, sliced
1	cup kernel corn
1/4	tsp salt
1/4	tsp pepper
1/2	tsp cumin
2	tablespoons cilantro, chopped
1	tsp. cornstarch
1/4	cup cold water
12	tortilla chips, crushed

Directions

Trim fat from chicken and cut into cubes
Heat 1/2 cup of broth to boiling in Dutch oven. Cook chicken 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 and water. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in centre.
Mix cornstarch and water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with baked tortilla chips.

Categories

Main Dish

Serving Size 435.9g

Amount Per Serving

Calories

432

Calories from Fat

% Daily Value^*

Total Fat

7.3g

11%

Saturated Fat

1.7g