Mexican Squash Stew
|Vegetable cooking spray||1|
|6 inch corn tortillas||4 , cut into 1/2-inch strips|
|Skinned boned chicken breasts||1 Pound, cut into 1-inch cubes|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned no salt added chicken broth||4 Cup (64 tbs)|
|Acorn squash||2 Cup (32 tbs), peeled cubed|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced onions||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh cilantro||1 Cup (16 tbs)|
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.
Combine chicken and flour in a heavy-duty, zip-top plastic bag.
Seal bag, and shake until chicken is well coated.
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.
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.