So what if it Snowed 6 inches in April

I'm making the best of the snow situation.   I made a wonderful Mexican Taco Stew for dinner to keep us nice and toasty warm.  I had extra Zucchini and went to the Whole Foods App on my phone and searched for recipes containing Zucchini and found a yummy stew.  I would have made it vegetarian, but with all the snow outside I added a can of chicken to the recipe.  It hit the spot and Craig was happy I used  a little meat.  I have included the fast recipe that I changed.   Credit for the original recipe goes to Whole Foods App.  My newest favorite App.  (Simple and fast recipes and a way to search with what you have on hand!) 

Mexican Taco Stew

1 can of chicken Breast with liquid

1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons taco seasoning

2 cups chicken broth (could use low sodium)
1 large zucchini or summer squash, cut into small cubes
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn kernels (I used drained, canned)
1 cup medium salsa (I had homemade chunky so that is what I used)

Sauté onion and garlic until onion is translucent. Add chicken to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.   I served this with a sprinkle of cheese on top and two fried tortillas on the side.  Mmmmmmmm

Here is the original recipe link  http://www.wholefoodsmarket.com/recipes/2286