New Mexican Green Chile Chicken Stew

• 3 chicken breasts, cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 medium potatoes, chopped
• 3 (14.5 ounce) cans chicken broth
• 12 large Hatch green chile peppers, diced
• 2 large zucchini, sliced
• 2 carrots, cut into pieces
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 1 (15.25 ounce) can whole kernel corn, drained (optional)

1. Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

chicken breasts, olive oil, onion, potatoes, chicken broth, green chile peppers, zucchini, carrots, salt, garlic salt, whole kernel corn

Taken from www.allrecipes.com/recipe/260589/new-mexican-green-chile-chicken-stew/ (may not work)