Chicken Calabcita Stew

Serves 4

3/4 Pound Chicken Breasts, cut into strips
Salt and Pepper or Fajita Blend Spice
1 Tablespoon Canola Oil
1/2 Teaspoon Garlic Powder
1/4 Cup Onions, chopped
7 Ounces Stewed Tomatoes with Chiles
1/4 Teaspoon Pepper
1/2 Teaspoon Cumin Powder
1/2 Cup Sweet Corn, frozen
1/2 Pound Squash, Zucchini, fresh or frozen
1/8 Cup Green Bell Pepper, chopped, optional
2 Teaspoons Chicken Bouillon Powder or 1/2 Knorr's Cube
1 Cup Water*

1. Salt and pepper chicken strips. Cook chicken in pot until brown on all sides.
2. Add all other ingredients and bring to a boil.
3. Lower heat, simmer covered for 15-20 minutes.

* Add 1 - 1/2 cups water to make this into a delicious soup. Add more spice to taste.
NOTE: For the Texas folks, HEB has a Calabacita Blend of vegetables in the frozen section.