In large Dutch oven, place oil and heat over medium temperature. Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes. Add onion and green pepper; cook about 5 minutes, stirring. Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes. Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes. Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes. Add jicama and cilantro and cook 5 minutes more. Serve with tortilla chips, if desired.

Courtesy of the National Chicken Council and the U.S. Poultry & Egg Association