Chicken Stew, Southwestern-Style

INGREDIENTS

• 1 package of frozen grilled chicken breast strips, about 2 cups
• 1 medium onion, chopped coarsely
• 1 green bell pepper, chopped coarsely
• 1 or 2 jalapeno peppers or other green hot pepper, minced (optional)
• 1 can (15 ounce) diced tomatoes with juice
• 1 can (15 ounce) whole kernel corn, drained
• 1 can (15 ounces) pinto beans, drained and rinsed, optional
• 1/4 cup converted rice
• 1 1/2 cups chicken broth
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano leaves
• Dash of cayenne pepper, if desired
• Salt and pepper to taste
• 1 to 2 tablespoons cornmeal, mixed with a tablespoon of cold water

PREPARATION

1. Combine all ingredients, except for the cornmeal/water mix, in the slow cooker or Crock Pot.
2. Cover and cook on low for 6 1/2 to 8 hours, or on high for 3 to 3 1/2 hours.
3. To thicken, stir in the cornmeal and water mixture into the stew during the last 10 or 15 minutes.
4. Serves 4.