Try this yummy chicken corn stew on a cold day. This is a great recipe that you can make ahead of time and freeze for a busy day when you don’t have time to cook!
4 tsp avocado oil
1 pound skinless, boneless chicken breast cut into bit sized pieces
2 cups frozen corn kernels
½ large onion chopped
1 green pepper chopped
2 14.5 oz cans of reduced sodium chicken broth
1 14.5 oz can diced tomatoes
2 tsp chili seasoning
¼ tsp salt
¾ cup shredded cheddar cheese
¼ cup thin sliced green onions
- In a 5-6 quart pan, heat 2 tsp of oil over medium heat. Add chicken, cook and stir until no longer pink. Remove from pan.
- In the same pan, heat remaining 2 tsp oil over medium heat. Add corn and stir fry vegetables; cook and stir for 3 minutes.
- Stir in the next five ingredients. Bring to a boil, reduce heat and simmer covered 30 minutes or until broth is slightly thick.
- Sprinkle individual servings with cheese and green onions.