Mexican Stew

• 1 lb chicken breast
• 1 medium onion
• 2 small zucchini
• 1 medium red pepper
• 2 medium carrots
• 2 garlic cloves
• 2 tablespoons vegetable oil
• 1 (10 ounce) can Rotel tomatoes & chilies
• 2 (14 1/2 ounce) cans tomatoes
• 1 (4 ounce) can green chilies
• 3 (14 ounce) cans chicken broth
• 1 (15 ounce) can whole corn
• 1 (15 ounce) can black beans
• 1 teaspoon cumin
• 14 teaspoon pepper
• 1 dash red chili powder (optional, add only if you want to spice it up) (optional)

1. Dice onion.
2. Cut chicken, zucchini, carrot, and red pepper into small (just under bite size) pieces.
3. Saute chicken, onion, red pepper, carrot, zucchini, and garlic until chicken is fully cooked.
4. Don't allow chicken or veggies to brown.
5. Add all remaining ingredients.
6. Bring to boil.
7. Reduce heat and simmer for at least 15 minutes.

chicken breast, onion, zucchini, red pepper, carrots, garlic, vegetable oil, tomatoes, tomatoes, green chilies, chicken broth, corn, black beans, cumin, pepper, red chili powder

Taken from www.food.com/recipe/mexican-stew-282150 (may not work)