Mexican Squash Stew

Name: Mexican Squash Stew
Ingredients: Vegetable cooking spray; 4 (6-inch) corn tortillas, cut into 1/2-inch strips; 1 pound skinned, boned chicken breasts, cut into 1-inch cubes; 1/4 cup all-purpose flour; 4 cups canned no-salt-added chicken broth, undiluted; 2 cups peeled, cubed acorn squash; 1 cup sliced carrot; 1 cup sliced onion; 1/2 cup sliced celery; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 2 cloves garlic, minced; 1 cup chopped fresh cilantro

14 ingredients

4 steps

Ingredients

Vegetable cooking spray
4 (6-inch) corn tortillas, cut into 1/2-inch strips
1 pound skinned, boned chicken breasts, cut into 1-inch cubes
1/4 cup all-purpose flour
4 cups canned no-salt-added chicken broth, undiluted
2 cups peeled, cubed acorn squash
1 cup sliced carrot
1 cup sliced onion
1/2 cup sliced celery
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cloves garlic, minced
1 cup chopped fresh cilantro

Directions

1

Coat a baking sheet with cooking spray. Place tortilla strips on baking sheet; coat strips with cooking spray. Bake at 400° for 9 minutes or until crisp. Set aside.
2

Combine chicken and flour in a heavy-duty, zip-top plastic bag. Seal bag, and shake until chicken is well coated.
3

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken mixture; saute 5 minutes or until chicken begins to brown. Remove chicken from Dutch oven; set aside.
4

Combine broth and next 8 ingredients in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add chicken, and simmer 10 additional minutes or until vegetables are tender and chicken is done. Stir in cilantro, and top with tortilla strips just before serving.