Recipe

Chili Chicken Stew In A Tortilla Bowl Recipe

Add Step-by-Step Photos	Shandy / All my dishes 1 year, 8 months ago This Tex-Mex chili chicken stew is so much fun and the presentation is beautiful too! I found this recipe in a Paula Deen magazine. I sprinkle cheddar cheese in the bottom of the tortilla bowl before filling with the stew then I put a large dollop ... More Prep:20m Cook:50m Servings:10	Shandy
	texmex fun hearty easy filling flavorful beautiful chili chicken sour cream cheese pinto beans salsa onions

Cooking Chicken, Pep

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Ingredients

3 T. vegetable oil

3 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

1 c. chopped onion, red, sweet, whatever type you prefer

1 green bell pepper, diced

1 red bell pepper, diced

4 cloves garlic, minced

3 (14.5-ounce) cans Mexican-style stewed tomatoes

2 (15-ounce) cans pinto beans, drained

1 (16-ounce jar medium salsa

3 t. chili powder

2 t. ground cumin

10 (8-inch) flour tortillas

2 c. shredded sharp Cheddar cheese

2 c. shredded Monterey Jack cheese with peppers

Garnish: Cheddar cheese, sour cream, minced green onions, sliced black olives

Directions

In a large Dutch oven, heat oil over medium-high heat. Add chicken, onion, peppers, and garlic; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes, beans, salsa, chili powder, and cumin; bring to a boil, reduce heat, and simmer 30 to 40 minutes.

Place 1 tortilla into each of 10 shallow bowls. Sprinkle cheeses evenly over each tortilla. Spoon chicken stew evenly over cheese. Garnish with Cheddar cheese, sour cream, minced green onion, and sliced black olives, if you like. Personally, I take all of the above! =D

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