Southwest Chicken Stew
Debbi
ingredients
- 1 tsp. olive oil
- 1 rotisserie chicken, shredded
- 1 medium onion, chopped
- 1 jalapeño
- 2 cloves garlic, crushed
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1 lb. red potatoes, diced
- 1 can whole kernal corn, drained
- 2 cans chicken broth
- 1 tsp. salt
- 1/4 lb. tortilla chips, crushed
- 1/2 cup fresh cilantro, chopped
directions
- 1
Shred rotisserie chicken, set aside.
- 2
Add oil to skillet with onion, jalapeño, garlic, cumin and oregano; cook over medium heat, until onion is golden, about 5 minutes.
- 3
Add chicken, potatoes, corn broth and salt, heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork tender.
- 4
Stir in tortilla chips and cook, uncovered, about 2 minutes or until mixture thickens slightly. Add cilantro just before serving.
Source: Goodhousekeeping.com
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