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Steps
1
Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
2
Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
3
Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
4
Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.
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Corn is a good source of pantothenic acid, a B vitamin. This nutrient helps release energy from carbohydrates we eat.
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