In a large saucepan, heat 1/4 cup broth to boiling. Cook chicken in broth, stirring, until white (about 4-5 minutes). Remove chicken and set aside.
Cook garlic and jalapenos in broth over med-high heat stirring frequently (about 2 minutes). Stir in flour, turn heat to low and stir constantly for 2 minutes. Gradually add 2 cups of broth. Add chicken, red pepper, carrots, corn, pepper, cumin and cilantro and heat to boiling. Reduce heat, cover and simmer approximately 20 minutes until the chicken is cooked all the way through.
Mix cornstarch in remaining 1/4cup of broth and stir into stew. Continue to cook, stirring often, until heated through and thickened. Serve topped with crushed tortilla chips and extra cilantro.
Option: Double up the broth and leave out the cornstarch for a warm and satisfying soup.