Quick Mexican Stew

4 boneless, skinless chicken breasts cut into 1-inch cubes
1 green bell pepper chopped
1 red bell pepper chopped
2 cloves garlic minced (jar garlic is fine)
2 Tbl olive oil
2 cans (approx 15oz each) stewed or diced tomatoes
1-15 oz can of pinto beans in sauce
1 cup salsa (you choose how hot)
1 tsp chili powder. I use smoked chili powder

Garnishes (optional)
Avocado diced
Green onions chopped
Sour cream
Cheddar cheese grated


In a large sauté pan, or soup pot, saute the chicken, peppers and the garlic in the olive oil until the chicken is done. Do this on medium high and keep cooking until the chicken has no more pink remaining in the middle. Stir often. I always just take out one of the bigger chunks and cut it open to check.

Then add the other ingredients up through the chili powder and bring to a simmer. Simmer on medium for about 30 minutes or until it's as thick as you'd like it.

Serve in soup bowls. I garnish mine by putting on a layer of grated cheddar, a scattering of diced avocado, a few chopped green onion pieces and a dollop of sour cream right in the middle.

mmmmmm, sounds delicious, & easy too..thanks for sharing

oh yeah ~ this sounds WAY delicious I'm definately going to make a batch for myself this week! Thanks for sharing

that sounds awesome. i am gonna have to try making that sometime this week.
Becca

My daughters and I tried your recipe, it was really good. They ate it all that night, lol.
Thanks

serve w/


a) scalloped potato

b) and kidney bean ONLY!


(NOW)!