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 Gold Medal™ all-purpose flour
1
medium red bell pepper, diced (1 cup)
1
medium carrot, sliced (1/2 cup)
1
cup 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
Preparation
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.
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.
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.
Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.
