Mexican Chicken Stew - cooking recipe

Ingredients

2 (1/2 lb) whole boneless skinless chicken breast, split
1 teaspoon salt
1 tablespoon oil
1 large onion, cut into 1/2 inch pieces
1 green pepper, cut into 1/2 inch pieces
2 garlic cloves, minced
1 (16 ounce) can diced tomatoes, undrained
1 (16 ounce) can whole kernel corn, drained
1/2 cup picante sauce
1 teaspoon cumin
1 dash cinnamon
1 dash clove

Preparation

Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color.
Add onion and garlic. Continue cooking, stirring often until onion is soft.
Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes.
Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.