Southwest Chicken Stew

PREP 25 minutes       COOK 30 minutes      MAKES 4 servings

1 teaspoon olive oil

6 large chicken thighs (2 pounds), skin and fat removed

1 medium onion, chopped

2 jalapeño chiles, seeded and minced

2 garlic cloves, crushed with garlic press

¾ teaspoon ground cumin

½ teaspoon dried oregano

1 pound medium red potatoes, cut into 1½-inch pieces

1 can (15 ounces) white kidney (cannellini) beans (preferably fewer than 140 mg sodium per ½ cup, such as Eden Foods Organic Cannellini or Westbrae Great Northern Beans), rinsed and drained

1 can (15¼ ounces) no-salt-added whole kernel corn (such as Del Monte Fresh Cut Sweet Corn Whole Kernel No Salt Added), drained

1 can (14 to 14½ ounces) reduced-sodium chicken broth (preferably fewer than 100 mg sodium per cup, such as Campbell’s Low Sodium or Shelton’s Organic Fat Free/Low Sodium)

½ teaspoon salt

¼ cup crushed baked tortilla chips (such as Guiltless Gourmet Unsalted Yellow Corn)

½ cup loosely packed fresh cilantro leaves, chopped

1. In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook, turning once, until browned, 6 to 8 minutes. Transfer chicken to plate.

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

3. Return chicken thighs to skillet. Add potatoes, beans, corn, broth, and salt; heat mixture to boiling. Reduce heat to medium-low; simmer, covered, stirring occasionally, until potatoes are fork-tender and chicken loses its pink color throughout, 15 minutes.

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

EACH SERVING: About 483 calories, 38 g protein, 48 g carbohydrate, 15 g total fat (4 g saturated), 10 g fiber, 101 mg cholesterol, 731 mg sodium.

Southwest Chicken Stew