Santa Fe Chicken Stew - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1/2 c. diced onion
1/2 tsp. garlic powder
1 pkg. taco seasonings/spices
1 (28 oz.) can diced tomatoes (undrained)
1 (15 oz.) can pinto beans, drained
1 (14 oz.) can kernel corn, drained
1 (4 oz.) can diced green chilies, drained
1 c. chicken broth
1/2 tsp. cornstarch
1 1/4 lb. cooked shredded chicken
sour cream (garnish)
shredded Cheddar cheese (garnish)

Preparation

In Dutch oven or large pot, heat oil.
Add onion and saut 2 to 3 minutes.
Add taco seasonings/spices, tomatoes, beans, corn and chilies; blend well.
In small bowl, gradually blend broth into cornstarch using a wire whisk.
Stir into stew.
Stir in cooked chicken.
Bring to a boil, stirring frequently.
Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally. (Simmer longer for thicker stew.)
Garnish each serving with sour cream and Cheddar cheese if desired.