Mexican Chicken Stew - cooking recipe

Ingredients

1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cubed
1 c. chicken broth
1 (4 oz.) can chopped green chilies, undrained
1 1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 tsp. oregano leaves
1 tsp. chili powder
1 tsp. seasoned salt
1 (16 oz.) can red kidney beans, undrained
1 (16 oz.) can black beans, drained and rinsed
1 (16 oz.) can corn, drained
1/2 c. sliced green onion

Preparation

Heat oil in a large skillet over medium-high heat.
Add chicken and cook 5 minutes, stirring often. Remove chicken from skillet and set aside.
Add remaining ingredients, except onions; mix well.
Bring to boiling, reduce heat to medium and cook 10 minutes. Stir in cooked chicken and onion. Simmer 5 to 10 minutes. Serves 6.