Spicy Mexican Chicken Stew

Ingredients

• 1 (16-ounce) jar spicy salsa
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 ½ pounds russet potatoes, peeled and diced into 1- inch cubes
• 1 ( 16-ounce) package frozen corn
• 2 celery stalks, cut into 1 -inch pieces
• 2 carrots, peeled and cut into 1- inch pieces
• 1 onion, diced
• 2 garlic cloves, minced
• 6 boneless, skinless chicken thighs
• 1 ½ cups chicken broth