Mexi-chicken Stew

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs chicken breasts, cut into bite size pieces
• 1 small onion
• 1/2 green bell pepper
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (11 ounce) can mexicorn
• 1 (11 ounce) can corn or 1 (11 ounce) can corn
• 1 (10 ounce) can diced tomatoes with mild green chilies
• 1 (14 ounce) can chicken broth
• 1 teaspoon cajun spices or 1 teaspoon season salt
• 3 -5 dashes tabasco sauce (optional)

Recipe

• 1 in a large sauce pan, cook onion, pepper and garlic in olive oil until tender.
• 2 mix in chicken, sit until all chicken is (does not have to be cooked through) add broth, both cans of corn, tomatoes with chilies and seasoning.
• 3 bring to a boil then simmer for 45 minutes to an hour.
• 4 serve over rice and with corn bread.