Mexican Stew

Name: Mexican Stew
Ingredients: 1 lb chicken breast; 1 medium onion; 2 small zucchini; 1 medium red pepper; 2 medium carrots; 2 garlic cloves; 2 tablespoons vegetable oil; 1 (10 ounce) can Rotel tomatoes & chilies; 2 (14 1/2 ounce) cans tomatoes; 1 (4 ounce) can green chilies; 3 (14 ounce) cans chicken broth; 1 (15 ounce) can whole corn; 1 (15 ounce) can black beans; 1 teaspoon cumin; 14 teaspoon pepper; 1 dash red chili powder (optional, add only if you want to spice it up) (optional)

16 ingredients

7 steps

Ingredients

1 lb chicken breast
1 medium onion
2 small zucchini
1 medium red pepper
2 medium carrots
2 garlic cloves
2 tablespoons vegetable oil
1 (10 ounce) can Rotel tomatoes & chilies
2 (14 1/2 ounce) cans tomatoes
1 (4 ounce) can green chilies
3 (14 ounce) cans chicken broth
1 (15 ounce) can whole corn
1 (15 ounce) can black beans
1 teaspoon cumin
14 teaspoon pepper
1 dash red chili powder (optional, add only if you want to spice it up) (optional)

Directions

1

Dice onion.
2

Cut chicken, zucchini, carrot, and red pepper into small (just under bite size) pieces.
3

Saute chicken, onion, red pepper, carrot, zucchini, and garlic until chicken is fully cooked.
4

Don't allow chicken or veggies to brown.
5

Add all remaining ingredients.
6

Bring to boil.
7

Reduce heat and simmer for at least 15 minutes.