The days are getting longer and cooler and it's time to bring out my recipes for soups and stews. This is a very simple, tasty stew that is an all-time favorite in our house. I never have leftovers! And it can be made as mild or spicy as you like! I don't remember where I got the original recipe, but I've had it for about 20 years now and it's always a crowd pleaser! Enjoy!
Easy Chili Chicken Stew6 skinned and boned chicken breast halves
1 medium onion, chopped
1 medium-size green pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
2 (14 1/2-ounce) cans Mexican style stewed tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, drained and rinsed
2/3 cup picante sauce (hot, medium or mild - whatever your family likes)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Shredded Cheddar cheese
Chopped green onions
Cut chicken into 1-inch pieces. Cook chicken, onion, chopped 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.
Makes: 2 quarts.