Ingredients

• 1  pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1  tablespoon cooking oil
• 1  12-ounce package frozen sweet soybeans (edamame)
• 1  large green sweet pepper, coarsely chopped
• 1  large onion, chopped
• 2  fresh jalapeno peppers, seeded and finely chopped*
• 2  teaspoons ground cumin
• 2  teaspoons ground coriander
• 1/2  teaspoon salt
• 1/4  teaspoon ground black pepper
• 2  14-1/2-ounce cans chicken broth
• 1  8-ounce carton dairy sour cream
• 3  tablespoons all-purpose flour
• 2  medium zucchini, halved lengthwise and thinly sliced
•   Shredded Monterey Jack cheese (optional)
•   Snipped fresh cilantro (optional)

Directions

1. Cook chicken in hot oil over medium-high heat in a large skillet until lightly brown. Combine the chicken, soybeans, sweet pepper, onion, jalapeno peppers, cumin, coriander, salt, and black pepper in a 3-1/2 or 4-quart slow cooker. Pour chicken broth over all. Stir to combine.

2. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. crisp-tender.

3. If using low-heat setting, turn to high-heat setting. Combine sour cream and flour. Stir sour cream mixture and zucchini into chicken mixture using a wire whisk. Cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender. Ladle into bowls; top with cheese and cilantro, if desired.

4. Makes: 6 to 8 servings

5. Note: When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.