Ingredients
1
package (12 oz) frozen whole kernel corn
1
lb boneless beef top sirloin, trimmed of fat, cut into 1-inch cubes
1
chipotle chile in adobo sauce (from 7-oz can), finely chopped
2
large onions, chopped (2 cups)
2
poblano chiles, seeded, diced
3
cloves garlic, chopped
2
cans (14.5 oz each) diced tomatoes, undrained
1 1/2
teaspoons ground cumin
1/2
teaspoon salt
1/4
teaspoon cracked black pepper
1
avocado, pitted, peeled, cut into 12 wedges
12
baked tortilla chips, crushed
6
small cilantro sprigs, coarsely chopped
6
tablespoons reduced-fat sour cream
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In small microwavable bowl, microwave corn uncovered on High 2 minutes or until thawed. In slow cooker, place corn and all remaining stew ingredients; mix well. Cover and cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours.)
Divide stew evenly among 6 bowls. To serve, top with avocado, tortilla chips, cilantro and sour cream.
