2 lbs. boneless, skinless chicken, bite size
10 1/2 oz. chicken broth
1 c. hot water
8 oz. Pace Picante sauce
1 med. onion, chopped
1 tsp. salt
1 tsp. cumin
2 cloves garlic, minced
16 oz. tomatoes
3 carrots, cut in 1 inch pieces
10 oz. corn
2 zucchini, cut in 1 inch pieces
1/2 c. cold water
2 tbsp. flour

In large Dutch oven, put chicken, broth, hot water, picante sauce, onion, salt, cumin and garlic. Bring to a boil. Reduce heat. Cover and simmer one hour, until tender. Drain and chop tomatoes. Add tomatoes and juice, carrots, corn and zucchini. Cover and simmer 25 minutes. Gradually add cold water to flour, mix until smooth. Gradually add to stew. Bring to boil. Boil and stir 1 minute. Add picante sauce to taste. Makes 10 cups.