Southwest Chicken & Chili Stew Recipe

1 lb. skinless chicken breast (cubed)
2 1/4 c. fat free chicken broth
4 cloves garlic, finely chopped
1 to 2 med. jalapeno chiles, seeded and diced
2 tsp. all-purpose flour
1 med. red bell pepper, diced
1 med. carrot, sliced
1 c. whole kernal corn
1/4 tsp. salt and 1/4 tsp. pepper
1/2 tsp. ground cumin
2 tbsp. finely chopped cilantro
1 tsp. cornstarch
1/4 c. water
12 baked tortilla chips

Heat 1/2 cup of broth in a large pot. Cook chicken in broth 5 minutes, stirring occasionally until white. Remove chicken with slotted spoon. Cook garlic and chilies in broth over medium heat for 2 minutes, stirring frequently. Stir in flour. Cook over low heat, stirring constantly. Gradually add remaining broth. Stir in chicken and remaining ingredients except cornstarch, water, and tortilla chips. Heat to boiling, then reduce heat. Cover and simmer about 20 minutes, stirring occasionally until chicken is no longer pink. Mix cornstarch in cold water, stir into stew. Cook, stirring frequently, until heated through and thickend. Serve sprinkled with tortilla chips. Makes 4 servings.

1 Serving:
Calories - 225
Calories from fat - 45
Fat, g - 5
Saturated, g - 1
Cholesterol, mg - 60
Carbs, g - 18
Dietary fiber, g - 2
Protein, g - 29