Ingredients
1
tablespoon extra-virgin olive oil
1 1/2
lb uncooked chicken breast tenders (not breaded)
8
to 10 small to medium zucchini (2 1/2 lb), peeled, thinly sliced (8 cups)
1
medium white onion, chopped (1/2 cup)
1
can (15.25 oz) whole kernel corn, undrained
1
can (14.5 oz) diced tomatoes with green pepper and onion, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 1/2
teaspoons garlic powder
1/2
teaspoon ground cumin
Salt and pepper, if desired
1/2
cup chopped fresh cilantro
Preparation
In 5- to 6-quart saucepan or Dutch oven, heat oil over medium heat. Add chicken; cover and cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.
Stir in cilantro; cook 3 minutes longer, stirring occasionally.
