Chili Chicken Stew In A Tortilla Bowl |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This Tex-Mex chili chicken stew is so much fun and the presentation is beautiful too! I found this recipe in a Paula Deen magazine. I sprinkle cheddar cheese in the bottom of the tortilla bowl before filling with the stew then I put a large dollop of cream cheese over the top of the stew along with a sprinkling of cheddar cheese, sliced black olives and minced green onion =D Ingredients:
3 t. vegetable oil |
3 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes |
1 c. chopped onion, red, sweet, whatever type you prefer |
1 green bell pepper, diced |
1 red bell pepper, diced |
4 cloves garlic, minced |
3 (14.5-ounce) cans mexican-style stewed tomatoes |
2 (15-ounce) cans pinto beans, drained |
1 (16-ounce jar medium salsa |
3 t. chili powder |
2 t. ground cumin |
10 (8-inch) flour tortillas |
2 c. shredded sharp cheddar cheese |
2 c. shredded monterey jack cheese with peppers |
garnish: cheddar cheese, sour cream, minced green onions, sliced black olives |
Directions:
1. In a large Dutch oven, heat oil over medium-high heat. Add chicken, onion, peppers, and garlic; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes, beans, salsa, chili powder, and cumin; bring to a boil, reduce heat, and simmer 30 to 40 minutes.
2. Place 1 tortilla into each of 10 shallow bowls. Sprinkle cheeses evenly over each tortilla. Spoon chicken stew evenly over cheese. Garnish with Cheddar cheese, sour cream, minced green onion, and sliced black olives, if you like. Personally, I take all of the above! =D
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