South of the Border Stew

2 (1/2 lb) Whole boneless, skinless chicken breast, split

1 teaspoon Salt

1 tablespoon Filipo Berio Olive oil

1 large Yellow onion, cut into ½ inch pieces

1 Green pepper, cut into ½ inch pieces

2 Garlic cloves, minced

1 (14.5 oz) can Muir Glen Diced tomatoes, undrained

1 (16 oz) box Bird’s Eye Whole kernel corn, frozen

½ cup Pace medium salsa

1 teaspoon McCormick Cumin

1 dash McCormick Cinnamon

Dab Daisy Sour cream (optional)

1.  Cut chicken into ¾ inch pieces, sprinkle with ½ teaspoon of salt. Cook in oil in large saucepan until

chicken loses pink color.

2.  Add onion and garlic. Continue cooking, stirring often until onion is soft.

3.  Add remaining salt, tomatoes and their liquid, corn, salsa, cumin, and cinnamon. Bring to a boil;

reduce heat and simmer covered for 10 minutes.

4.  Add green pepper. Simmer 10 minutes. Ladle into soup bowls and dab with sour cream if desired.