Mexican Chicken Stew - cooking recipe

Ingredients

1 Tbsp. olive oil
1 lb. boneless, skinned chicken breast, cut in cubes
1 c. chicken broth
1 c. (4 oz.) chopped green chilies
1 1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
1 tsp. oregano leaves
1 tsp. chili powder
1/2 tsp. seasoned salt
1 (15 oz.) can red kidney beans, undrained
1 (16 oz.) can whole kernel corn
1/2 c. sliced green onion

Preparation

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 cooked chicken and onion; simmer 5 to 10 minutes.
Makes 6 servings.