Southwest Chicken and Chili Stew
The recipe Southwest Chicken and Chili Stew could satisfy your American craving in approximately 45 minutes. For $1.99 per serving, you get a main course that serves 4. One portion of this dish contains approximately 28g of protein, 5g of fat, and a total of 241 calories. Head to the store and pick up cornstarch, carrot, valley corn, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It will be a hit at your The Super Bowl event. It is a good option if you're following a dairy free diet.
Instructions
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.
Remove chicken from broth with slotted spoon.
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.
Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips.
Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated.
Serve sprinkled with tortilla chips.