A warm and filling stew perfect on a chilly night. You can easily adjust the spiciness and flavor of this stew by mixing up the type of bottled salsa used in the stew. Delicious when served with corn bread muffins.
2 baking potatoes, peeled and cut into chunks
1 (10 oz) package frozen whole-kernel corn
2 celery stalks, chopped
2 carrots, peeled and cut into chunks
1 onion, chopped
2 garlic cloves, minced
1 cup bottled salsa
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp freshly ground black pepper
2 pounds skinless, boneless chicken breast
3 cups low-sodium chicken broth
4 (6-inch) corn tortillas, cut into strips
chopped fresh cilantro (optional)
1. Place first 6 ingredients in an electric slow cooker. Stir in salsa, sum in, chili powder, and black pepper. Place chicken on top of vegetables and add broth.
2. Cover and cook on HIGH 4 hours or until chicken is done and shreds easily with a fork.
3. Remove chicken from slow cooker – shred with 2 words. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro, if desired.
Yield: 6 servings (403 calories, 4.5 g total fat, 0.9 g total fat, 35 g protein, 55.5 g carbohydrate, 4.4 g fiber, 85 mg cholesterol)
Adapted from Cooking Light, Oxmoor House 2012