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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Serve with cornbread and a green salad. Ingredients:
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 |
Directions:
1. Cut chicken into 1-inch pieces.
2. Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.
3. Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.
4. Serve in soup bowls; top individual servings with remaining ingredients.
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