Wash the chicken thoroughly and boil until fully cooked. Once done, set the chicken aside to cool.

Wash the squash, then cut it into cubes and set it aside.

Wash the tomato, cut it into cubes, and set it aside.

Cube the onion and set it aside.

In a small bowl, mix together salt, pepper, garlic powder, and cumin. Set aside.

In a large pan, heat 2 tablespoons of cooking oil over medium-high heat. Add the cubed tomato, squash, and onion.

Sauté for about 10 minutes, or until the vegetables are tender and well-cooked.

Add the drained corn to the pan.

Stir in the tomato sauce.

Add the dry spice mixture and mix everything together.

Shred or chop the cooked chicken, then add it to the pan.

Pour in 2 cups of chicken broth (from the chicken boil) and gently stir to combine all the ingredients.

Cover the pan and let the mixture simmer on medium heat for 20-30 minutes, allowing the flavors to meld.

Serve hot and enjoy!