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Working Barn Stew

A filling, zesty family stew.

2 tablespoons olive oil   
4 boneless, skinless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup chopped onion   
1/2 medium green bell pepper, chopped   
1/2 medium yellow pepper, chopped   
1 teaspoon chopped garlic   
2 (14 1/2-ounce) cans stewed  tomatoes
1 (15-ounce) can pinto beans, drained and rinsed
3/4 cup medium picante sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 cup shredded Cheddar cheese
6 tablespoons sour cream


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.  Makes 6 servings.

Contributed by Colorado Collage (Colorado)



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