Spicy Chicken Stew (Cooking Light)

• 2 baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups)
• 1 (10-ounce) package frozen whole-kernel corn
• 2 celery stalks, chopped $
• 2 carrots, peeled and cut into chunks (1 cup)
• 1 onion, cut into 1/2-inch-thick slices
• 2 garlic cloves, minced
• 1 cup bottled salsa
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken breast
• 4 skinless, boneless chicken thighs (about 10.5 ounces)
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 4 (6-inch) fresh corn tortillas, cut into strips
• Chopped fresh parsley (optional)

1. 1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.
2. 2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.

baking potatoes, corn, celery stalks, carrots, onion, garlic, bottled salsa, ground cumin, chili powder, freshly ground black pepper, skinless, skinless, chicken broth, corn tortillas, fresh parsley

Taken from www.epicurious.com/recipes/member/views/spicy-chicken-stew-cooking-light-52981991 (may not work)