Summer Chicken Stew

1 onion, chopped

1 bell pepper, chopped

2 pounds skinless chicken, cut in strips

1 can chicken broth

1 can Rotel diced tomatoes

1 can cream corn

Special cooking utensil: Dutch oven. Saute onion and bell pepper. Add chicken strips. Stir in chicken broth and Rotel tomatoes. Simmer 20 minutes. Add creamed corn. Simmer 20 minutes. Serve hot as soup or over rice.

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Cajun Country -- New Iberia, Louisiana