INGREDIENTS:
* 1 to 1 1/2 lbs chicken tenders, cut in 3/4-inch pieces (or use boneless breasts)
* 1 can (15 oz) diced tomatoes, undrained
* 1 can (4oz) sliced black olives
* 1 can (15oz) pinto beans flavored with jalapeno
* 1 envelope taco seasoning mix
* 1 cup frozen corn
* 1 green bell pepper, coarsely chopped
* 1 medium onion, coarsely chopped
* 1 red bell pepper, coarsely chopped
* 1 tablespoon instant tapioca
* 1 teaspoon chicken base or 1 chicken bouillon cube
* 1/4 cup small pasta such as ditalini or orzo

PREPARATION:
Combine all ingredients; cover and cook on LOW 6 to 8 hours. If desired, turn to high during the last 30 minutes and add 1/4 cup of small pasta, or serve stew on rice.
Serves 6.