Mexican Chicken Stew

By gpawilson

Found this recipe in a news article for kids to make. We love it and make it a lot in the winter. A good hot comfort food!

Ingredients

• 1 tablespoon olive oil
• 2 (14.5-ounce) cans diced tomatoes with green chilies (Rotel)
• 1/2 cup onion, finely chopped green peppers
• 3 cloves garlic, minced
• 4 cups shredded cooked turkey or chicken
• .2 teaspoons chili powder
• 1 (16-ounce) can pinto beans, drained
• 1/2 teaspoon cumin
• 1 (15.25-ounce) can corn, with liquid
• 2 cups water
• 1/2 cup light sour cream
• 1 (15-ounce) can tomato sauce
• 1/2 cup chopped fresh cilantro (optional)
• shredded cheese and tortilla chips (optional)

Preparation

Step 1

1.Heat olive oil in a large pot; cook onions and garlic until softened.

2.Add chili powder and cumin and stir for 1 minute until mixed.

3.Add water, tomato sauce, diced tomatoes and shredded turkey or chicken.
Bring to a boil; then simmer for 5 minutes.

4.Add beans, corn, sour cream and cilantro. Simmer again for 20 minutes,
uncovered.

5.Serve with optional toppings of shredded cheese or crushed tortilla chips.