Step 1

Place the potatoes, corn, celery, carrots, onion and garlic in a slow cooker. Stir in the salsa, salt, cumin, chili powder and pepper. Distribute the chicken evenly on top of the vegetables and pour the broth over the chicken. Cover the slow cooker and cook the stew on high for 4 hours.

Step 2

Transfer the chicken to a plate and shred with two forks into bit size chunks; return to the slow cooker. Mix tortilla strips into stew. Serve warm.