Southwest Chicken Stew

Ingredients:
1 teaspoon olive oil
6 large skinless, bone-in chicken thighs (about 2 pounds), trimmed
1 medium onion, chopped
2 jalapeno chiles, seeded and minced
2 garlic cloves, crushed with garlic press
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 pound medium red potatoes, cut into 1-1/2-inch pieces
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 can (15-1/4 ounces) whole-kernel corn, drained
1 can (14-1/2 ounces) chicken broth (1-3/4 cups)
1 teaspoon salt
1/4 cup crushed baked tortilla chips
1/2 cup loosely packed fresh cilantro leaves, chopped

Directions:
In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook six to eight minutes or until browned on both sides. Transfer chicken to plate.

To same skillet, add onion, jalapeņos, garlic, cumin, and oregano and cook over medium heat, covered, until onion is golden, about five minutes, stirring occasionally.

Return chicken to skillet. Add potatoes, beans, corn, broth, and salt; heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of chicken thigh is pierced with tip of knife, stirring occasionally.

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

Recipe makes six servings.

Nutrition information per serving:
Calories: 365
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 98mg
Sodium: 1,115mg
Carbohydrates: 44g
Fiber: 7g
Protein: 31g