Southwest Chicken and Chili Stew

Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.

(0)
(0)
Save and Share
  • prep time 45 min
  • total time 45 min
  • ingredients 15
  • servings 4
 

Ingredients

1
lb boneless skinless chicken breasts or thighs
2 1/4
cups Progresso™ chicken broth (from 32-oz carton)
4
cloves garlic, finely chopped
1
to 2 medium jalapeño chiles, seeded, diced
2
teaspoons all-purpose flour
1
medium red bell pepper, diced (1 cup)
1
medium carrot, sliced (1/2 cup)
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
teaspoon ground cumin
2
tablespoons finely chopped fresh cilantro
1
teaspoon cornstarch
1/4
cup cold water
12
baked tortilla chips, coarsely crushed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
  • 2 Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
  • 3 Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
  • 4 Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.
  • 1 Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
  • 2 Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
  • 3 Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
  • 4 Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.

EXPERT TIPS

toggle

Expert Tips

Corn is a good source of pantothenic acid, a B vitamin. This nutrient helps release energy from carbohydrates we eat.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
760mg
760%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
35%;
Calcium
2%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.