Mexican chicken stew

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Oil, olive
1 pounds Chicken breast, boneless; cut in cubes
1 cup Chicken broth
4 ounces Green chiles; chopped
1½ teaspoon Garlic powder, calif. style
1½ teaspoon Cumin
1 teaspoon Oregano leaves
1 teaspoon Chili powder
15 ounces Beans, red kidney; undrained
15 ounces Beans, black; drained/rinsed
16 ounces Corn, whole-kernel; drained
½ cup Green onion; sliced

Directions

Heat oil in skillet over medium-high heat. Add chicken and cook 5 minutes, stirring often. Remove chicken and set aside.

Add remaining ingredients except onion to skillet; mix well. Bring to a boil, reduce heat to medium and cook 10 minutes.

Stir in cooked chicken and onion; simmer 5 to 10 minutes.

SOURCE: McCormick/Schilling One Pot Meals Typos by Nancy Coleman From: Nancy Coleman Date: 09-27-94

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