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Southwest Chicken and Chili Stew
Southwest Chicken and Chili Stew
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Prep Time:
45 minutes
Total Time:
45 minutes
Southwest-inspired stew featuring jalapeños, corn, peppers, cumin, and cilantro for a burst of bold and zesty flavors.
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
Instructions:
  • Trim excess fat from chicken, then cut into 3/4-inch cubes. Heat 1/2 cup of broth in a 4-quart Dutch oven until boiling. Cook chicken in broth for about 5 minutes until white, stirring occasionally. Remove cooked chicken from broth using a slotted spoon.
  • Sauté garlic and chiles in the Dutch oven with broth over medium-high heat for 2 minutes, stirring often. Mix in flour and cook over low heat for 2 minutes, stirring constantly. Slowly pour in the rest of the broth.
  • Add the chicken and all remaining ingredients to the pot, excluding the cornstarch, water, and tortilla chips. Bring to a boil, then lower the heat, cover, and simmer for around 20 minutes, stirring occasionally, until the chicken is cooked through.
  • Combine cornstarch with cold water, then incorporate it into the stew. Cook, stirring occasionally, until the mixture thickens and is heated through. Serve topped with crushed tortilla chips.

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