Southwest Chicken and Chili Stew

 

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 Gold Medal® all-purpose flour

1

medium red bell pepper, diced (1 cup)

1

medium carrot, sliced (1/2 cup)

1

cup Green Giant® Valley Fresh 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

• 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.