Chili Chicken Stew
3 boneless skinless, chicken breasts, chopped
1 cup chopped red onion
1 bell pepper, diced
4 cloves garlic, minced
14.5 oz. can Mexican-style stewed tomatoes (I used a can of Rotel)
2 15 oz. cans pinto beans, drained
16 oz. jar medium salsa
3 tsps chili powder
2 tsps ground cumin
10 flour tortillas
shredded cheddar cheese
shredded Monterey cheese
Garnish: cheddar cheese, sour cream, sliced black olives, shallots
Heat oil. Add chicken, onion, pepper, and garlic; cook 7-8 minutes, until vegetables are tender. Stir in tomatoes, beans, salsa, chilie powder, and cumin; bring to a boil, reduce heat, and simmer 30-40 minutes.
Place a warmed tortilla into each of the soup bowls. Sprinkle cheese over tortilla and spoon chicken stew evenly over cheese. Garnish and serve!