Title: Mexican Chicken Stew
Categories: Ethnic Poultry Soup
Yield: 6 Servings
| 1 | tb | Olive oil |
| 1 | lb | Chicken breast; boneless cut into cubes |
| 1 | c | Chicken broth |
| 4 | oz | Green chilies; chopped |
| 1 1/2 | ts | Garlic powder |
| 1 1/2 | ts | Ground cumin |
| 1 | ts | Oregano |
| 1 | ts | Chili powder |
| 1/2 | ts | Seasoning salt |
| 15 | oz | Kidney beans; undrained |
| 15 | oz | Black beans; drain & rinse |
| 16 | oz | Whole kernal corn, drained |
| 1/2 | c | Green onion; sliced |
Heat oil in large 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 cooled chicken and onion; simmer 5
to 10 minutes. Submitted By MEG ANTCZAK On 03-06-95 (2255)