Southwest Chicken Stew

This is relatively similar to another recipe of mine, the White Chicken Chili (found here). However, it is different, so I named it Southwest Chicken Stew. It was yummy. I know, I know, another soup. I can't help it. It's winter. :)

I think this is another pretty simple meal. It seems like simple is best for me these days. You pretty much just dump all the ingredients in a pot and let it work its own magic. So without further ado...Southwest Chicken Stew.

Ingredients:
-3 cups chicken broth
-1 cup water
-1-1.5 cups cubed raw chicken breast meat
-3/4-1 full cup chopped tomatillos (the little green things that look kinda like tomatoes)
-1 can whole kernel corn, drained
-1 can white/Navy beans, drained (you can use a little less than a full can if you're not a huge bean fan)
-southwestern seasonings to taste (I used 2 tablespoons garlic powder, 1.5 tablespoons onion powder, 1/2 teaspoon cumin, 1.5 teaspoons chili powder)

Directions:
In a large pot, bring the broth and water to a boil over high heat. Add in the chicken and tomatillos and let cook for about 5 minutes.

Add in the corn, beans, and seasonings. Stir to combine.

Continue cooking for another 5-10 minutes until everything starts to meld together. Reduce the heat to medium low and let simmer for another 10 minutes. This will let the chicken cook all the way through and the tomatillos to basically be fall apart tender, as well as letting the broth cook down a bit to make it less soupy and more stewy.

Serve immediately and enjoy!

Some cornbread or tortilla chips would be a great addition to this meal. Mmm.