1 to 1 1/2 lbs chicken tenders, cut in 3/4-inch pieces (or use boneless
breasts)
1 can (15 oz) diced tomatoes, undrained
1 can (4oz) sliced black olives
1 can (15oz) pinto beans flavored with jalapeno
1 envelope taco seasoning mix
1 cup frozen corn
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 tablespoon instant tapioca
1 teaspoon chicken base or 1 chicken bouillon cube
1/4 cup small pasta such as ditalini or orzo
PREPARATION:
Combine all ingredients; cover and cook on LOW 6 to 8 hours. If desired,
turn to high during the last 30 minutes and add 1/4 cup of small pasta,
or serve stew on rice.
Serves 6.