1. Remove fat from chicken. Cut chicken into 1-inch pieces. Heat 1/2 cup of the broth to boiling in 3-quart saucepan. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
2. Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour reduce heat to low. Cook 2 minutes, stirring constantly. Gradually stir in remaining 1 3/4 cups broth.
3. 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 center.
4. Mix cornstarch and water stir into chicken mixture. Cook, stirring frequently, until heated through and thickened. Serve with tortilla chips.
Calories 230 (Calories from Fat 45)
Fat 5g (Saturated 1g)
Carbohydrate 18g (Dietary Fiber 2g)
% DAILY VALUE: Vitamin A 52% Vitamin C 70% Calcium 2% Iron 12%
DIET EXCHANGES: 1 Starch, 4 Very Lean Meat
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Southwest Chicken & Chili Stew recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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