Southwestern-Style Chicken Stew

2 tsp olive oil

6 (approx. 2 lbs) bone-in, skinless chicken thighs

1 medium onion, chopped

2 jalapeno peppers, seeded and minced

2 garlic cloves, crushed

3/4 tsp ground cumin

1/2 tsp dried oregano

1 lb medium-size red potatoes, quartered

1 can cannellini beans, rinsed and drained

1 can whole-kernel corn, drained

1 can chicken broth

1 tsp salt

1/4 cup crushed baked tortilla chips

1/2 cup loosely packed fresh cilantro, chopped

In a deep skillet, heat the oil over medium-high heat. Add the chicken and cook 6 to 8 minutes until browned on both sides. Transfer to a plate.

Add the onion, jalapenos, garlic, oregano, and cumin to skillet and cook over medium heat, uncovered, until the onion is golden in color. This will take about 5 minutes; stir occasionally during this time.

Return chicken to the skillet and add the potatoes, beans, corn, chicken broth, and salt; heat to boiling. Reduce the heat to medium-low and simmer, covered for 15-20 until the potatoes are fork tender and the chicken is cooked through. Stir occasionally during this time.

Stir in the tortilla chips and cook, uncovered, 2 to 3 minutes until the stew is slightly thickened.

Add the cilantro just before serving.

Yield: 6 servings

Per serving: Approximately 365 calories, 44 g carbs, 31 g protein, 7 g fiber

from diabeticenjoyingfood.blogspot.ca