MEXCHICK.TXT





                    MEXICAN CHICKEN STEW          (Sherry)

  1 Tbs olive oil                    1 - 2 cups leftover cooked chicken,
  1 cup chicken broth                   shredded or cubed
  1 4 oz can chopped green chiles    1 1/2 tsp garlic powder or 2 tsp
  1 1/2 tsp ground cumin                  garlic powder blend
  1 1/2 tsp oregano                  1 tsp chili powder
  1/2 - 1 tsp seasoned salt          1 15oz can dark red kidney beans,
  1 15 oz can black beans, drained         undrained
      and rinsed                     1 16 oz can whole kernel corn,
  1/2 cup sliced green onion              drained
      or use chopped onion and add at step 2

 1. Heat oil in large skillet over medium heat.

 2. Add all ingredients except green onion, bring to a boil, reduce heat
    and simmer 10 minutes.

 3. Stir in green onion and simmer 5 - 10 more minutes.  Serves 5 - 7.

 Notes: If chicken is cooked immediately prior to making stew, add
        chicken in step 3.

 Alternative: Substitute 2 cans Rotel for broth and chiles for a tomato
              based stew.