Mexican Chicken Stew

This is a recipe I have had for decades and recently remembered and was a perfect meal for a cold winter day. The original recipe has you make the stew and then serve over rice --I added the rice into it and became more of a casserole.

   
  4  Chicken breasts halves without skin -- cubed
  1 tablespoon  olive oil
  1 cup  chicken broth
  1 can  black beans -- drained
  1 can  kidney beans -- undrained
  1 can  green chiles
  1 can  corn -- drained
  1  teaspoon  garlic powder
  1 1/2  teaspoons  cumin
  1  teaspoon  oregano
   1/2 teaspoon  seasoned salt
   1/4  cup  green onions, or chopped onions (I used chopped white and sauted at end of chicken browning)

BROWN OR WHITE RICE-prepared per instructions

Brown chicken for 5-7 minutes in olive oil. Remove and put aside

Add all other ingredients except green onions (if you use white onion diced then add now).  Bring to boil.  Reduce heat to medium for 10 minutes.

Add chicken and green onions and simmer for 10 minutes.

Serve over brown rice or white rice. I added 6-8 servings amount of cooked brown rice to make a casserole.