Wednesday, May 11, 2011

Southwest chicken and bean stew

The addition of so many beans to this stew make it really hearty.  You can substitute ground chicken or turkey if you'd like, but definitely do serve the steaming bowl with tortilla chips on the side!

Southwest Bean and Chicken Stew

Canola oil
1 onion, chopped
2 jalapeno peppers, chopped
1 green pepper, chopped
1 can (28 oz) crushed tomatoes
1-1/2 c picante sauce
3 cans (15 oz) beans: kidney, pinto, and black, drained
1 can hominey
1-1/2 c water or more if needed
2 lb pre-cooked chicken breast
Chili powder to taste
Salt and pepper
Ranch dressing for topping, optional
Tortilla chips

Saute the onion and both types of peppers in oil.  Add all the remaining ingredients through the chicken and simmer.  Add spices before serving, and serve with a dollop of ranch dressing and tortilla chips.

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