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    Chili Chicken Stew

    Source of Recipe


    6 skinless, boneless chicken breast halves
    1 onion, chopped
    2 cloves garlic, minced
    1 Tbs. vegetable oil
    2 14-oz. cans stewed tomatoes
    15 oz. can kidney beans
    2/3 cup picante sauce
    1 tsp. chili powder
    1 tsp. cumin
    1/2 tsp. salt
    shredded cheddar cheese, sour cream, diced avocado, sliced green onion.

    Cut chicken into 1 inch pieces. Cook chicken and next 3 ingredients
    in hot oil in a Dutch oven until lightly browned. Add tomatoes
    and next 5 ingredients; cover, reduce heat, and simmer 20 minutes.
    Top individual servings with your choice of the remaining ingredients.
    Serve over rice, if desired.




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