Ingredients
2 teaspoons olive oil1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces1 tablespoon reduced-sodium taco seasoning1 cup frozen corn1 cup salsa1 carton (32 ounces) reduced-sodium chicken broth
Preparation
In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
