Chicken Chili Stew

Here is a recipe I created on the fly tonight.  It was 6 o'clock, I had baby gold potatoes and asparagus that HAD to be cooked.  I needed a meal that was quick.  I knew I wanted to roast the potatoes and saute the asparagus.  So I needed to create something that could sit on a plate next to my veggies, and could be made on the stove top.  This is what I came up with.  It is economical, contains only five ingredients, and is quite tasty.
Chicken Chili Stew
2 Chicken Breasts (I had a larger one and a very small one.)
1 can of corn
1 can of great northern beans
1 can of diced tomatoes
1 teaspoon of cumin (use more or less to suit you)

Dice chicken breasts.  Cook in skillet until done.  Drain and rinse corn and beans.  Add corn, beans, undrained tomatoes, and cumin to chicken.  Stir well.  Simmer for 5 to 10 minutes until most of the liquid cooks out.  Add salt and pepper to taste. 

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