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Pace Chili-Chicken Stew
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3 | chicken breasts, boned & skinned |
1 c. | chopped onion |
1 med. | green pepper chopped |
2 | garlic cloves, minced |
2 T. | oil |
2 cans (14 1/2 oz. each) | stewed tomatoes |
1 can (15 oz.) | pinto beans, drained |
2/3 -3/4 c. | picante sauce |
1 t. | chili powder |
1 t. | ground cumin |
1/2 t. | salt___6_ |
chicken into 1"pieces. Cook chicken, onion, green pepper, and garlic in oil in dutch oven until chicken loses its pink color. Add remaining ingredients: simmer 20 minutes. Ladle into bowl and add toppings just before serving.
Optional Toppings: cheese,green onions,avocado,sour creamCut
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