Southwest Chicken And Chili Stew

Recipe Ingredients

1 lb	454g / 16oz	Boneless, skinless chicken breast halves
		Or thighs
2 1/4 cups	533ml	Fat-free chicken broth
4		Garlic cloves - finely chopped
2		Jalapeno chilies - seeded, diced (medium)
2 teaspoons	10ml	All-purpose flour
1 cup	146g / 5.1oz	Diced red bell pepper - (abt 1 medium)
1/2 cup	55g / 1.9oz	Sliced carrot - (abt 1 medium)
1 cup	62g / 2.2oz	Whole kernel corn
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Ground cumin
2 tablespoons	30ml	Finely-chopped fresh cilantro
1 teaspoon	5ml	Cornstarch
1/4 cup	59ml	Cold water
12		Yellow, white, or blue tortilla chips - baked, and
		Coarsely crushed

Recipe Instructions

Trim fat from chicken. Cut chicken into cubes. Heat 1/2 cup of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.

Cook garlic and chilies in broth in Dutch oven 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 and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in the center.

Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with the crushed tortilla chips.

This recipe yields 4 servings.

Content per Serving:

calories .. 225 protein .. 29 g total fat .. 5 g

carbohydrates .. 18 g dietary fiber .. 2 g sodium .. 810 mg

cholesterol .. 60 mg

Source:
BETTY CROCKER'S NEW LOW-FAT, LOW-CHOLESTEROL COOKBOOK by General Mills, Inc. (c) 1996 - Macmillan, New York, NY - 224 pages - $19.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.