This is another of Rachel Ray's recipes. It is probably my absolute favorite of hers. She makes things look easy when you watch her do it. It might not look like the easiest, but it's not too hard, and worth it.
1 lb chicken breasts or tenders
Salt & pepper
2 small zucchini
3-4 cloves garlic
1 red bell pepper
1 tsp cumin
1 tsp poultry seasoning
1 chipotle in adobo, chopped very small (comes in a can in the Mexican aisle, use one and freeze the rest for the next time)
1 small can tomato sauce
1 (28 oz) or 2 small cans stewed tomatoes (recommend Hunt’s or Kroger brand)
3 C chicken broth
1 small can corn (or large if you like lots)
Serve with: Sour cream, cheddar cheese and crushed up tortilla chips.
Drizzle some EVOO & salt & pepper on chicken and grill. Then cut into small pieces. (If you don’t have a grill, just cut into chunks and sauté it in the pot first.) Add EVOO to pot and sauté onion, zucchini for a minute. Then add garlic & pepper and seasonings. Cook until veggies are tenders. Add chipotle and chicken. Saute for a few minutes… the longer you cook the chipotle in there, the hotter it gets. So if you don’t want it flaming, add the tomatoes and broth pretty soon. I take out the stewed tomatoes and chop them smaller because they come in big slices. Add their juice along with them. You can add more chicken broth if you like more liquid. Bring to boil, reduce heat and simmer for a few minutes.