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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great recipe! My neighbor gave this to me. It's great on a chilly night. We top this with shredded mexican cheese and sour cream, but it's great on it's own. Ingredients:
2 tablespoons oil |
4 boneless skinless chicken breasts |
1 cup purple onion, chopped |
1 green bell pepper, chopped |
1 teaspoon minced garlic |
2 (14 1/2 ounce) cans stewed tomatoes |
1 (15 ounce) can pinto beans, drained and rinsed |
3/4 cup picante sauce |
1 tablespoon chili powder |
1 tablespoon cumin |
Directions:
1. Cut chicken into 1 inch cubes.
2. Heat oil in stew pot over medium heat.
3. Add chicken, onion, pepper, and garlic. Cook until chicken is no longer pink.
4. Add remaining ingredients and stir thoroughly.
5. Reduce heat to low; allow to simmer for 30 minutes.
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