Mexi-Chicken Stew

PROS

This Mexi-Chicken Stew is a quick and easy one-pot meal that is hearty, flavorful, and perfect for cold weather.

It is a great way to use up leftover chicken or vegetables.

The combination of corn, tomatoes, and spices produces a unique and delicious flavor experience.

CONS

This recipe may be too spicy for individuals who are sensitive to spicy foods.

Additionally, the canned corn and tomatoes used in this recipe may contain added sodium or preservatives.

HEALTH & BENEFITS

This Mexi-Chicken Stew recipe is a good source of protein, fiber, and vitamin C.
The chicken provides lean protein, while the corn and tomatoes add fiber and vitamin C to the dish.
Additionally, the cajun spices and Tabasco sauce may contain capsaicin, which has been linked to several health benefits such as pain relief, improved digestion, and boosted metabolism.

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

1.	In a large pot, cook onion, garlic, and bell pepper in olive oil over medium-high heat until onion is translucent.
2.	Add chicken breasts and cook until browned on all sides.
3.	Add the canned corn, diced tomatoes with green chillies, cajun spices or season salt, chicken broth, and Tabasco sauce.
4.	Bring to a boil, then reduce heat and let it simmer for about 30 minutes or until the chicken is thoroughly cooked.
5.	Serve and enjoy!

A Hearty and Flavorful Mexi-Chicken Stew Recipe

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