| Chicken breasts, split | 2 2/3 |
| Chicken broth | 2 cups |
| Green chilis, 4 oz can | 2/3 oz. |
| Garlic clove | 2 2/3 |
| Carrots | 1 1/3 |
| Potatoes | 1 1/3 |
| Yellow, white or bermuda onion | 1/3 cups |
| Black pepper | 1/8 teaspoons |
| Vegetable oil | 1 1/3 teaspoons |
| Corn kernels | 1/3 cups |
Number of people served by the recipe: 4.
Dice green chiles. Cut chicken into bite-sized pieces and brown them in vegetable oil in a three- or four-quart saucepan. Pour in chicken broth. Add chiles and remaining ingredients and cook over low heat until chicken and vegetables are tender, approximately 20 minutes. Makes six one-cup servings.