Southwest Chicken Stew

• 1 12-2 lbs boneless skinless chicken thighs
• 1 onion, chopped
• 2 garlic cloves
• 2 jalapeno peppers, seeded and diced
• 34 teaspoon cumin
• 12 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon cilantro
• 4 small potatoes, diced
• 1 (19 ounce) can white kidney beans, rinsed and drained
• 1 cup frozen corn
• 1 34 cups chicken broth
• 14 cup tortilla chips, crushed

1. Cook chicken pieces in microwave or boiling water and drain.
2. Dice chicken and place in large pot.
3. Add everything else except the tortilla chips and kidney beans.
4. Simmer until potatos are tender.
5. Add kidney beans and tortilla chips and cook a few minutes more until beans are heated through and broth is thickened.

chicken thighs, onion, garlic, peppers, cumin, oregano, salt, cilantro, potatoes, white kidney beans, frozen corn, chicken broth, tortilla chips

Taken from www.food.com/recipe/southwest-chicken-stew-248874 (may not work)