1 pound boneless skinned chicken brest, cut into
1-inch cubes (optional)
1 large onion, cut into 1/2-inch pieces (about 2 cups)
2 garlic cloves, minced
2 tables vegetable oil
1 14-1/2-ounce can srewed tomatoes or tomatoes with
mexican seasonings, undrained, coasely chopped
1 15-ounce can, or cups frozen, whole kernel corn
1 8-ounce can tomato sauce
1 4-ounce can chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon crushed oregano
1 15-ounce can pinto beans with jalapenos or plain
pinto beans
salt to taste
chopped cilantro for garnish (optional)
Cook chicken (if using), onion, and garlic in oil over medium-high heat
in Dutch over or large saucepan until chicken loses its pink color and
onions are soft, about 5 minutes.
Add tomatoes, corn, tomato sauce, chilies, cumin, chili powder, oregano,
and beans.
Bring to a boil, reduce heat and cover, simmer 20 minutes.
Season to taste with salt.
Garnish each serving with cilantro, if desired.
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