Quick Mexican Stew

13 ingredients
7 steps

Ingredients

  • 4 boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can pinto beans, in sauce
  • 1 cup salsa
  • 1 teaspoon chili powder
  • avocado, diced
  • green onion, chopped
  • sour cream
  • cheddar cheese, grated

Directions

  1. 1
    In a large saute pan, or soup pot, saute the chicken, peppers and the garlic in the olive oil until the chicken is done.
  2. 2
    Do this on medium high and keep cooking until the chicken has no more pink remaining in the middle.
  3. 3
    Stir often.
  4. 4
    Add remaining ingredients (minus garnishes) and bring to a simmer.
  5. 5
    Simmer on medium for about 30 minutes or until it's as thick as you'd like it.
  6. 6
    Serve in soup bowls.
  7. 7
    Garnish by putting on a layer of grated cheddar, a scattering of diced avocado, a few chopped green onion pieces and a dollop of sour cream right in the middle.

Products Matching These Ingredients

More Recipes to Try