Tex Mex Chili-Chicken Stew Ingredients:
3 chicken breasts, boneless & skinless 1 medium green pepper, chopped 2 garlic cloves, minced 2 tbsp. vegetable oil. 2 cans 14.5oz. stewed tomatoes 1- 15oz can pinto beans. 3/4 cup salsa medium 1/2 tsp. Chipotle chili mix 1/4 tsp. salt. Cut chicken into 1" pieces. Using a Dutch oven, cook chicken, onion, green pepper and garlic in oil until chicken looses its pink color. Add remaining ingredients. Simmer 20 minutes. For a thicker sauce, simmer an additional hour. Ladle into bowls, top with shredded cheese, chopped green onion, diced avocado or sour cream. Serve with a large center piece of tortilla chips, hard crusty bread or warm tortillas. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
