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Heat oven to 375 F. In 4-quart saucepan, heat broth over medium-
high heat. Remove from heat; cover to keep warm.
In Dutch oven, melt butter with 2 tablespoons of the warm broth
over medium-high heat. Add carrots, shallots, garlic, taco
seasoning, pepper and salt. Cook 5 minutes, stirring occasionally,
until carrots are tender. Gradually add flour, stirring with whisk.
Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream
and remaining warm broth. Heat to boiling; add chicken, beans
and corn. Reduce heat; simmer uncovered 5 minutes, stirring
occasionally, until slightly thickened.
Spoon mixture into ungreased 11x7-inch (2-quart) baking dish.
Top with crushed tortilla chips. Sprinkle with cheese. Bake
uncovered 20 to 25 minutes or until golden brown.
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