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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking is one of my most enjoyable activities. This recipe came from trial and error, and now it's a family favorite. My husband loves taking the leftovers to work for lunch, and his co-workers always want him to share. Ingredients:
2 tablespoons vegetable oil |
1 cup chopped onion |
1 cup chopped green pepper |
2 garlic cloves, minced |
4-1/2 cups diced cooked chicken |
2 cans (14-1/2 ounces each) stewed tomatoes |
1 can (15 ounces) pinto beans, drained |
2/3 to 3/4 cup mild or medium picante sauce |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
optional toppings: shredded cheddar cheese, diced avocado and sour cream |
Directions:
1. In a Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired. Yield: 6-8 servings.
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