Chicken Chili Taco Stew

• 1 (10 ounce) can canned chicken (white meat)
• 1 green pepper, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (10 ounce) can rotel (or 1 can of tomatoes)
• 1 (15 ounce) can chili beans
• 1 (16 ounce) can corn (or use frozen corn)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 1/2 cups Pace Picante Sauce
• 1 (14 ounce) can chicken broth (2 cups)

1. Saute chicken, onion, garlic, and green pepper in cooking spray.
2. Add remaining ingredients. Heat on stove until warm throughout.
3. (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
4. If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.

chicken, green pepper, onion, garlic, tomatoes, chili beans, corn, chili powder, cumin, salt, sauce, chicken broth

Taken from www.food.com/recipe/chicken-chili-taco-stew-117037 (may not work)