Southwest Chicken and Chili Stew

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  • 45|min prep time
  • 45|min total time
  • 15 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.

Notes

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Recipe Step Photos

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