Southwest Chicken and Chili Stew

Ingredients

• 1 lb chicken breast boneless skinless
• 2.3 cups chicken broth (from 32-oz carton)
• 4 cloves garlic finely chopped
• 1 medium jalapeno diced seeded
• 2 teaspoons flour all-purpose
• 1 cup bell pepper diced red
• 0.5 cup carrots sliced
• 1 cup corn frozen
• 0.3 teaspoon salt 
• 0.3 teaspoon pepper 
• 0.5 teaspoon ground cumin 
• 2 tablespoons cilantro leaves fresh finely chopped
• 1 teaspoon cornstarch 
• 0.3 cup water cold
• 12  baked tortilla chips crushed

Equipment

• slotted spoon
• dutch oven

Directions

1. Remove fat from chicken.
2. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white.
3. Remove chicken from broth with slotted spoon.
4. 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.
5. Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips.
6. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
7. Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated.
8. Serve sprinkled with tortilla chips.