Serves: 4
Total Calories: 351

1 pound boneless skinless ckicken breasts, cubed
2 cups chicken broth, divided
4 cloves garlic, finely chopped
1 tablespoon diced jalapeño
1 tablespoon all-purpose flour
1 red bell pepper, seeded, diced
1 carrot, peeled, sliced
1 cup frozen corn
salt and pepper to taste
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro
broken tortilla chips

In 4-quart heavy pot, cook chicken in 3/4 cup broth till white. Remove chicken and set aside. Add garlic and jalapeño to broth in pot; cook over medium-high heat 2 minutes. Stir in flour and cook another 2 minutes, stirring constantly; gradually stir in remaining broth. Stir in chicken and remaining ingredients except tortilla chips. Heat to boiling; reduce heat. Cover; simmer 20–30 minutes, stirring occasionally. Serve sprinkled with broken tortilla chips.

Editor’s Extra:
Even easier to sub a jar of roasted red pepper, and a can of sliced carrots.

Nutritional Facts:

Serves: 4
Total Calories: 351
Calories from Fat: 24

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