Chili Chicken Stew - cooking recipe
Ingredients
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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
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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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