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    Chicken Chili Stew


    Source of Recipe


    Laura

    List of Ingredients




    Chicken Chili Stew


    1 tablespoon canola oil
    1 medium onion, chopped
    1 yellow bell pepper, chopped
    3 cloves garlic, chopped
    1 small jalapeno, seeds removed and chopped
    1 tablespoon chili powder
    4 cups chicken broth
    1 medium sweet potato, peeled and cubed
    2 cups salsa verde, store bought
    12 ounces leftover roast chicken meat, skinned and shredded into large pieces
    1 (15 ounce) can pinto beans, drained and rinsed
    1/2 cup packed fresh cilantro, chopped
    Kosher salt and freshly ground pepper
    1 avocado, diced, for garnish
    Sour cream, for garnish

    Recipe




    Heat oil in a large pot over medium high heat.

    Add the onion, bell pepper, garlic, and jalapeno and sauté until soft, about 4 minutes.

    Add chili powder and season with salt.

    Stir in the chicken broth, sweet potato, and salsa verde, and bring to a boil.

    Reduce heat and simmer, stirring occasionally, until the sweet potato is just tender, about 10-12 minutes.

    Stir in the shredded chicken and beans.

    Reduce heat to moderately low and simmer, covered, 10 minutes.

    Stir in cilantro at the end of cooking.

    Ladle into soup bowls and top with some diced avocado and a dollop of sour cream.


 

 

 


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