Southwest Chicken Stew

From Good Housekeeping

Total Time: 55 min        Cook Time: 30 min        Yields: 6 main-dish servings

Ingredients

·         1 teaspoon(s) olive oil

·         6 (about 2 pounds) large skinless, bone-in chicken thighs, trimmed

·         1 medium onion, chopped

·         2 jalapeño chiles, seeded and minced

·         2 clove(s) garlic, crushed with garlic press

·         3/4 teaspoon(s) ground cumin

·         1/2 teaspoon(s) dried oregano

·         1 pound(s) medium red potatoes, cut into 1 1/2-inch pieces

·         1 can(s) ( 15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

·         1 can(s) (15 1/4 ounces) whole-kernel corn, drained

·         1 can(s) (14 1/2 ounces) chicken broth

·         1 teaspoon(s) salt

·         1/4 cup(s) crushed baked tortilla chips

·         1/2 cup(s) loosely packed fresh cilantro leaves, chopped

Directions

In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook 6 to 8 minutes or until browned on both sides. Transfer chicken to plate.

To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.

Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.

Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.

Nutritional Information
(per serving)

Calories 365

Total Fat 7g

            Saturated Fat 2g

Cholesterol 98 mg

Sodium 1115mg

Total Carbohydrate 44g

Dietary Fiber 7g

Sugars --

Protein 31g

Calcium --