Quick Mexican Stew
Recipe: Quick Mexican Stew
You can have a fun evening making this Mexican stew. It’s so easy. And when I say easy, I mean easy. It’s not fancy food. It’s just fun food. You can serve it over rice or just eat it out of a big soup mug or bowl
4 boneless, skinless chicken breasts cut into 1” cubes
1 green bell pepper chopped
1 red bell pepper chopped
2 cloves garlic minced (jar garlic is fine)
2 Tbl olive oil
2 cans (approx 15oz each) stewed or diced tomatoes
1-15 oz can of pinto beans in sauce
1 cup salsa (you choose how hot)
1 tsp chili powder. I use smoked chili powder
Green onions chopped
Cheddar cheese grated
In a large sauté pan, or soup pot, sauté the chicken, peppers and the garlic in the olive oil until the chicken is done. Do this on medium high and keep cooking until the chicken has no more pink remaining in the middle. Stir often. I always just take out one of the bigger chunks and cut it open to check.
Then add the other ingredients up through the chili powder and bring to a simmer. Simmer on medium for about 30 minutes or until it’s as thick as you’d like it.
Serve in soup bowls. I garnish mine 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.
Enjoy. Cheers! Zola
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