2 teaspoons vegetable oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves
1 (10 ounce) can Italian-style diced tomatoes with green chile peppers
1 (10 ounce) can chicken broth
1 (10 ounce) package frozen corn kernels
3 cups water
1 teaspoon seasoning packet
3 cups shredded Monterey Jack cheese
Heat oil in a large skillet over medium heat. Add garlic and saute for 15 minutes, or until garlic is lightly browned. Stir in chicken and simmer for 5 minutes. Add tomatoes and stock and saute for 30 minutes. Add corn and water and bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, for 5 minutes.
Stir in broth, corn and water. Simmer, stirring occasionally, for 5 minutes, or until broth is almost reduced and corn is mushy. Mix in cheese and heat through.
I followed some of the reviewer's suggestions. Did add 1/2 cup raisins, 1/2 c chopped celery, 1/2 c chopped garlic, and 1/2 tsp. salt. Also sprinkled crushed walnuts on top before baking. This is pretty good, and I would make it again.
I gave this 5 (out of 5)- Its really easy and quick. Once cleansed and string bean) I taste test by bowl of water.. gone !! serious challenge !
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