This is surprisingly full of flavor!
1-1 1/2 lbs. of boneless skinless chicken breasts or thighs (I like plenty of meat and always use a bit more than 1 lb.)
2 1/4 cups chicken broth
4 cloves garlic, finely chopped
1 to 2 medium jalapeno chiles, seeded and diced
2 tsp. all purpose flour
1 medium red bell pepper, diced
1 medium carrot, sliced
1 1/2 cups frozen corn
1/2 cup chunky/thick salsa
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
2 tbls. finely chopped fresh cilantro
1 tsp cornstarch
1/4 cold water
12 baked tortilla chips, coarsely chopped (optional)
1) Remove fat from chicken. Cut into 3/4 inch cubes. In a 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 a slotted spoon.
2) 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.
3) Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover, simmer about 20 minutes, stirring occasionally.
4) Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.
Servings: 4 small servings or 3 ample servings (is suppose to be 4, but I found that it was barely over 3)
Calories: 250 each for 4 servings or 333 for 3 servings
