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
Hot sauce (to taste)
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)

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

1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 4 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours.

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.