Santa Fe Chicken Stew

• 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)

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

vegetable oil, onion, garlic powder, taco, tomatoes, pinto beans, kernel corn, green chilies, chicken broth, cornstarch, chicken, sour cream, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21104 (may not work)