Wash chicken and boil until cooked, set aside.
Wash all squash, cut into cubes, set aside.
Wash tomato, cut into cubes, set aside
Dry Spice Mix – Mix salt, pepper, garlic powder and cumin in bowl, set aside.
In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.
Add drained can corn, tomato sauce and dry spice mixture.
Add chicken and 2 cups of chicken broth from the chicken boil.
Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes.