Friday, October 14, 2011

Easy Chili Chicken Stew

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 Stew
6 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
Sour cream
Avocado wedges
Chopped green onions
Tortilla chips

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.


  1. cooler? It's 90 dang degrees here!!
    Taco night here.

  2. Yummmmm......looks fabulous!!!

  3. Sounds delicious! Have you ever tried making it in a crockpot? I'd like to give that a try.