Chili-chicken stew

Chili-chicken stew

Ingredients/Components

• sour cream - 1 item
• salt - 1/2 tsp
• vegetable oil - 2 Tbsp
• cloves garlic, minced - 2 item
• chili powder - 1 tsp
• shredded Cheddar cheese - 1 item
• ground cumin - 1 tsp
• medium onion, chopped - 1 item
• medium green pepper, chopped - 1 item
• picante sauce - 2/3 c
• can pinto beans, drained - 1 oz
• skinned and boned chicken breast halves - 6 item
• cans stewed tomatoes undrained, chopped - 2 1/2

How to make chili-chicken stew:

Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in hot oil in a Dutch oven until chicken is lightly browned and vegetables are tender. Add tomatoes, pinto beans, picante sauce, chili powder, cumin and salt. Bring to a boil. Cover; reduce heat and simmer 20 minutes. Ladle stew into individual serving bowls; top each serving with shredded cheese and remaining ingredients. Serve with tortilla chips. Yield: 2 quarts.

Recipe categories: Main dish, Chili, Stew.