CHICKEN CHILI STEW

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CHICKEN CHILI STEW image

Categories     Chicken

Yield 4 people

Number Of Ingredients 17

3 tbl canola oil
2 green onions, minced
1 green & 1 red bell pepper, chopped
4 cloves garlic, chopped
1 lb leftover chicken, diced in 1/2 inch cubes
2 14.5 oz cans Mexican style stewed tomatoes
16 oz can pinto beans, drained & rinsed
16 oz salsa
1 tbl chili powder
2 tsp ground cumin
1 tsp coriander
6 corn tortillas
2 cups pepper jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup sour cream
6 oz sliced black olives
1 tsp cilantro, chopped

Steps:

  • 1. In a large Dutch oven, heat oil over medium-high heat. Add onion, peppers & garlic. Cook 2-3 minutes, until vegetables are tender. 2. Stir in chicken, tomatoes, beans, salsa & spices. 3. Bring to a boil, reduce heat & simmer 30-40 minutes. 4. Cut tortillas into 1/2 inch wide strips. Place in bottoms of 4 bowls & sprinkle with pepper jack cheese. 5. Spoon stew evenly over cheese. Top with cheddar cheese, sour cream, black olives & cilantro.

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