Mexican Chicken Stew

Sprinkle chicken with flour; toss to coat. Heat 1 1/2 tsp oil in a nonstick Dutch oven. Add chicken; sauté 5 minutes until cooked through. Remove.

Heat remaining 1/2 tsp oil. Add sweet potatoes, pepper and onion; cover and cook 7 minutes, stirring often, until lightly colored.

Add water, tomatoes, chili powder, garlic and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.

Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; stir in cilantro. If you crave the great taste of Mexican food, often high in fat and dripping with cheese, opt for this full-flavor stew loaded with fiber and antioxidants.