Kathie Oh's Recipe

Chicken Fajita Stew

Category: entrees

4 boneless, skinless chicken breasts
1 tablespoon Pure Vegetable Oil
1 (1.27 oz.) package Fajita seasoning mix
1 (14.5 oz.) can chicken broth
2 cups chopped onions
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cup frozen white shoepeg corn (or regular corn)
1 (16 oz.) jar mild cilantro salsa, or 2 cans diced tomatoes
2 cloves garlic, minced, or to taste
1 teaspoon onion powder
1 tablespoon cilantro, minced
1 can black beans, rinsed and drained
1 chicken bouillon cube (optional)
1 bay leaf
1/2 cup rice (optional), uncooked

GARNISH
Shredded Cheddar cheese (optional)
Sour cream (optional)
Flour tortillas (optional)

1.COMBINE all stew ingredients in a slow cooker; cook on LOW 8 to 10 hours, or on HIGH 4 to 6 hours. Remove bay leaf; stir to break up chicken before serving.

2.SERVE topped with cheddar cheese and sour cream, if desired. Serve with warm tortillas