Working Barn Stew

Serves: 6
Total Calories: 236


2 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup chopped onion
1/2 medium green bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1 teaspoon chopped garlic
2 (14 1/2-ounce) cans stewed tomatoes
1 (15-ounce) can pinto bean, drained and rinsed
3/4 cup medium picante sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 cup shredded Cheddar cheese
6 tablespoons sour cream


In large stockpot, heat olive oil over medium heat. Add chicken, onion, bell peppers, and garlic; cook until chicken is no longer pink. Add tomatoes, beans, picante sauce, chili powder, and cumin. Reduce heat to low and simmer 25 minutes or up to 2 hours. Place in individual serving bowls and top with cheese and sour cream.

Nutritional Facts:

Serves: 6
Total Calories: 236
Calories from Fat: 89

This Working Barn Stew recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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