Southwest Chicken and Chili Stew

lb boneless skinless chicken breasts or thighs

2 1/4

cups Progresso™ chicken broth (from 32-oz carton)

cloves garlic, finely chopped

to 2 medium jalapeño chiles, seeded, diced

teaspoons all-purpose flour

medium red bell pepper, diced (1 cup)

medium carrot, sliced (1/2 cup)

cup frozen corn

1/4

teaspoon salt

1/4

teaspoon pepper

1/2

teaspoon ground cumin

tablespoons finely chopped fresh cilantro

teaspoon cornstarch

1/4

cup cold water

baked tortilla chips, coarsely crushed

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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.

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

Nutrition Information

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;

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.