Working Barn Stew
Source of Recipe
Recipe Link
Recipe Introduction
From: Best of the Best from Colorado
by Gwen McKee (Editor), Barbara Moseley (Editor)
(Quail Ridge Press; October 1998;
List of Ingredients
2 tablespoons olive oil
2 (14 1/2-ounce) cans stewed tomatoes
4 boneless, skinless chicken breast halves, (about 1 pound), cut into 1-inch pieces
1 (15-ounce) can pinto beans, drained and rinsed
1 cup chopped onion
3/4 cup medium picante sauce
1 tablespoon chili powder
1/2 medium green bell pepper, chopped
1 tablespoon ground cumin
1/2 cup shredded Cheddar cheese
1/2 medium yellow bell pepper, chopped
6 tablespoons sour cream
1 teaspoon chopped garlic
Recipe
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.
Serves 6.
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