Ingredients

• 2 teaspoons olive oil
• 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 tablespoon reduced-sodium taco seasoning
• 1 cup frozen corn
• 1 cup El Patio Original salsa
• 1 32oz carton reduced-sodium chicken broth

Directions

1. 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.
2. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.

Original recipe