4 boneless, skinless chicken thighs, cut into 2-inch pieces
1 large yellow onion, chopped
1 1/2 tablespoon Southwest grill seasoning
1 (16-ounce) jar mild fire-roasted salsa
1 1/2 cup low-sodium chicken broth
2 cups frozen mixed vegetables
2 limes, Juice of
1/4 cup chopped fresh cilantro
2 cups restaurant-style tortilla chips
1/2 cup shredded Monterey Jack cheese
In a large pot, heat oil and brown chicken on all sides. Stir in onions and seasoning and cook 2 to 3 minutes, stirring to coat chicken pieces. Add salsa, broth and vegetables. Cover and simmer 25 minutes. Add lime juice and cilantro and serve immediately by ladling stew over a handful of chips in each bowl, and sprinkling with cheese.
Per Serving:380 calories (180 from fat), 20g total fat, 6g saturated fat, 75mg cholesterol, 1440mg sodium, 28g carbohydrates, (3 g dietary fiber, 6g sugar), 23g protein.