Chili Chicken Stew - cooking recipe

Ingredients
    6 boneless skinless chicken breast halves
    1 medium onion, chopped
    1 medium green pepper, chopped
    2 garlic cloves, minced
    1 tablespoon vegetable oil
    2 (14 1/2 ounce) cans stewed tomatoes, undrained and chopped
    1 (15 ounce) can pinto beans, drained
    2/3 cup picante sauce
    1 -2 teaspoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon salt
    shredded cheddar cheese
    sour cream
    diced avocado
    sliced green onion
Preparation
    Cut chicken into 1-inch pieces.
    Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.
    Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.
    Serve in soup bowls; top individual servings with remaining ingredients.

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