Santa Fe Taco Stew

Ingredients
1 T. vegetable oil
1/2 C. diced onions
1/2 tsp. garlic powder
1 pkg. taco seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) pinto beans, drained
1 can (8 3/4 oz) whole kernel corn, drained
1 can (4 oz) diced green chilies, drained
1 C. beef broth
1/2 tsp. cornstarch
1 lb. pork butt, or beef chuck or chicken, cooked and shredded sour cream
tortilla chips
fresh cilantro.

Method
In a dutch oven heat oil.
Add onion and garlic powder.
Sauté 2-3 minutes until onion is translucent and tender.
Add taco seasonings, tomatoes, beans, corn and chilies.
Blend well.
In a small bowl gradually blend broth into cornstarch using wire whisk.
Stir into stew.
Stir in cooked meat.
Bring to a boil, stirring frequently.
Reduce heat to low, simmer, uncovered, for 30 minutes,
stirring occasionally, or simmer longer for a thicker stew.
Garnish each serving with sour cream, tortilla chips and fresh cilantro.
Serves 8.

Source: http://kittyhea.ipower.com/su9.html