Chili Chicken Stew
3 whole chicken breast, skinned and deboned
1/4 cup chopped red onion
1 small green pepper, diced
3 cloves garlic, minced
2 tablespoons corn oil
2 cans stewed tomatoes with juice — (14 oz)
1 15 ounce can black beans, drained
2 cans pinto beans, drained (15 oz each)
2/3 cup hot picante sauce
15 ounces canned corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
shredded jack, sour cream
chopped green onion for topping
Cut chicken into 1 inch cubes. Heat oil. Saute first four ingredients until chicken is no longer pink. Add remaining ingredients. Simmer 30 minutes, stirring occasionally. Serve with desired toppings.
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