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Southwest Chicken and Chili Stew

Serves: 4
Total Calories: 509

Ingredients

2 1/4 cups chicken broth
1 pound boneless skinless chicken breast half, cut into 1 inch cubes
4 cloves garlic, finely chopped
1 to 2 medium jalapeno chiles, seeded and diced
2 teaspoons all purpose flour
1 medium red bell pepper, diced (1 cup)
1 medium carrot, sliced (1/2 cup)
1 cup whole kernel corn
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cornstarch
1/4 cup cold water
12 tortilla chips, coarsely crushed

Directions:

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 reduce heat to low. Cook 2 minutes, stirring constantly. Gradually stir in remaining 1 3/4 cups broth.
Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling heat reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
Mix cornstarch and cold water stir into stew. Heat to boiling, stirring
frequently. Serve sprinkled with tortilla chips.

1 Serving: Calories 200 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 50mg Sodium 830mg Carbohydrate 18g (Dietary Fiber 2g) Protein 29g
% Daily Value: Vitamin A 38% Vitamin C 42% Calcium 2% Iron 8%
Diet Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable

Betty's Tip
Serve this colorful chili with cornmeal muffins and honey butter. To make your own honey butter, stir together equal parts of softened butter and honey.

Nutritional Facts:

Serves: 4
Total Calories: 509
Calories from Fat: 57

This Southwest Chicken and Chili Stew recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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