Mexi-Chicken Stew

• 2 lbs chicken breasts, cut into bite size pieces
• 1 small onion
• 12 green bell pepper
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (11 ounce) can mexicorn
• 1 (11 ounce) can corn or 1 (11 ounce) can white corn
• 1 (10 ounce) can diced tomatoes with mild green chilies
• 1 (14 ounce) can chicken broth
• 1 teaspoon cajun spices or 1 teaspoon season salt
• 3 -5 dashes Tabasco sauce (optional)

1. In a large sauce pan, cook onion, pepper and garlic in olive oil until tender.
2. Mix in chicken, sit until all chicken is white (does not have to be cooked through) Add broth, both cans of corn, tomatoes with chilies and seasoning.
3. Bring to a boil then simmer for 45 minutes to an hour.
4. Serve over rice and with corn bread.

chicken breasts, onion, green bell pepper, garlic, olive oil, mexicorn, corn, tomatoes, chicken broth, cajun, tabasco sauce

Taken from www.food.com/recipe/mexi-chicken-stew-36130 (may not work)