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Working Barn Stew

Serves: 6
Total Calories: 236

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup chopped onion
1/2 medium green bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1 teaspoon chopped garlic
2 (14 1/2-ounce) cans stewed tomatoes
1 (15-ounce) can pinto bean, drained and rinsed
3/4 cup medium picante sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 cup shredded Cheddar cheese
6 tablespoons sour cream

Directions:

In large stockpot, heat olive oil over medium heat. Add chicken, onion, bell peppers, and garlic, and cook until chicken is no longer pink. Add tomatoes, beans, picante sauce, chili powder, and cumin. Reduce heat to low and simmer 25 minutes or up to 2 hours. Place in individual serving bowls and top with cheese and sour cream.

Nutritional Facts:

Serves: 6
Total Calories: 236
Calories from Fat: 89

This Working Barn Stew recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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