Chicken Stew, Mexican Style

Chicken Stew, Mexican style
1 cup diced onions
1-2 garlic cloves, finely chopped
1 Tb. olive oil
3 cups cooked chicken or cooked turkey, diced or shredded
1 package taco seasoning mix
2 cans diced tomatoes, undrained
1 can black beans or kidney beans, drained
1 small can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
½ Tb. cornstarch

Cook onion and garlic in oil in large saucepan until tender. Add cooked chicken (a can works), taco seasoning, tomatoes, beans, corn and chiles. Blend broth and cornstarch; add to saucepan. Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally.

Tiffany's Notes: I seem to be trying all of the taco/Mexican soups in the cookbook.  It's probably because I like taco/Mexican soups!  This was a new one for me to try and it was a hit (except for the non-bean eaters in our family).

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