Spicy Chicken Stew

Spicy Chicken Stew

Prep Time: 15 minutes
Cook Time: 4 hours
Yield: 6 Servings

Ingredients

• 2  baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
• 1  (10 oz.) package frozen sweet corn
• 2  stalks celery, chopped
• 2  carrots, peeled and cut into chunks (1 cup)
• 1  onion, thickly sliced
• 2  cloves garlic, minced
• 1  (12.5 oz.) jar salsa
• 2  teaspoons  kosher salt
• 1 1/2  teaspoons  ground cumin
• 1  teaspoon  chili powder
• 1/2  teaspoon  black pepper
• 1  skinless, boneless chicken breast, halved (about 1 lb.)
• 4  skinless, boneless chicken thighs (about 10.5 oz.)
• 2 1/2  cups  chicken broth
• 4  (6 inch) fresh corn tortillas, cut into strips

Preparation

Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.

Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.

Nutritional Information

Calories: 355

Fat: 6g (sat 1g)

Protein: 34g

Carbohydrate: 42g

Fiber: 6g

Cholesterol: 85mg

Sodium: 1101mg