Skillet Stew Santa Fe

I am not even sure where this recipe came from, but it is good.

Ingredients

3 skinless boneless chicken breast halves, about 1 pound
¾ teaspoon salt
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1½ teaspoons chili powder
½ teaspoon ground cumin
1/8 teaspoon cayenne
1 15 ounce can red kidney beans, rinsed, drained
1 15 ounce can black beans, rinsed, drained
1 15 ounce can stewed tomatoes, juices reserved
1 11 ounce can corn kernels, drained
1 4 ounce can chopped green chiles
3 tablespoons coarsely chopped cilantro

Directions

Rinse chicken under cold running water and pat dry. Cut into 3/4 inch pieces and season with salt. In a 12 inch nonreactive skillet, heat 1 tablespoon of the oil over medium high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, 3 to 4 minutes. Remove the chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne and cook, stirring occasionally, until the onion is softened but not browned, 3 to 5 minutes. Stir in the kidney beans, black beans, tomatoes with their juices, corn, and chiles and bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes. Stir in the chicken and cilantro and cook until heated through, about 5 minutes longer. Season with additional salt and pepper to taste. Serves 4 to 6.