Rinse celery, zucchini, lime, green onion, garlic, and cilantro. Cut celery into thin, diagonal slices. Cut ends off zucchini, quarter lengthwise, and cut into thin diagonal slices. Quarter lime. Cut green onion into thin diagonal slices. Mince garlic. Stem and mince cilantro. Drain tomatoes. Husk corn and cut into 2” rounds (for a more rustic presentation) or cut kernels off the cob (for an easier to eat plating). Rinse chicken tenders and pat dry.

Heat a medium pan over medium-high heat. Cut chicken tenders into 1 1/2” pieces. Season with a pinch of salt and pepper. Add 1 tsp. olive oil to hot pan. Add chicken to pan and cook, turning occasionally, until browned, about 5-6 minutes. Remove chicken from pan to a plate.

Place pan back on heat and add 1 tsp. olive oil. Add minced garlic to pan and cook for 30 seconds. Add celery, zucchini, and green onion to the pan and cook for 3-4 minutes. Season with a pinch of salt and pepper.

Add chicken base, cumin, 1 cup of water, and drained tomatoes to the pan. Bring to a boil and reduce to a simmer.

Add corn, chicken and any accumulated juices back to the pan and cook for 6-9 minutes, or until vegetables are tender and chicken is fully cooked to a minimum internal temperature of 165 degrees. Squeeze lime juice from two wedges not stew (to taste). Taste for seasoning and season with a pinch of salt and pepper if desired.

Ladle a serving of stew into two bowls. Garnish with minced cilantro and serve any remaining lime wedges on the side.