Makes 4 servings. Serve with cornbread.

1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
2 tablespoons Santa Fe style spice blend (chili, cumin and garlic)
1 (14 1/2 ounce) can diced tomatoes
1 (11 ounce) can whole kernel corn
1 (14 1/2 ounce) can kidney beans

Heat oil in large skillet. Add chicken cubes. Cook for 5 to 6 minutes.

Stir in remaining ingredients; simmer, uncovered, 10 minutes.

Top with shredded Cheddar cheese, if desired.

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