Chicken Chili Stew


(2 votes) 4 2

A hearty, tasty, and filling stew for those chilly nights!

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Serving Size / Yield

6 servings


  • 6 chicken breast halves, skinned and boned
  • 1 med. onion, chopped
  • 1 med. green pepper, chopped
  • 2 cloves garlic, minced
  • 1 Tbs. vegetable oil
  • two 14-oz. cans stewed tomatoes, undrained
  • one 15-oz. can pinto beans, drained and chopped
  • 2/3 C. picante sauce
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1 1/2 tsp. salt
  • Topping:
  • Cheddar cheese, shredded
  • sour cream
  • avocado, diced
  • green onions, sliced

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Cut chicken into 1-inch pieces.  Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.  Add tomatoes, beans, picante sauce, chili powder, cumin, and salt.  Cover and simmer for 30 minutes.  Top each individual serving with cheese, sour cream, avocado, and green onions.

Serve with: Favorite Hot Rolls

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