Chicken Stew

• 1 medium onion, diced
• 1 teaspoon vegetable oil
• 1 garlic clove, minced
• 3 cups chopped chicken (Turkey is great too)
• 1 (15 ounce) can pinto beans
• 4 cups chicken broth
• 1 (11 ounce) can mexicorn, drained (with red & green peppers)
• 1 (10 ounce) can crushed tomatoes
• 12 teaspoon chili powder
• 12 teaspoon cumin
• 18 teaspoon salt
• 18 teaspoon pepper
• shredded mexican cheese, and
• crouton
• sour cream

1. I like to use a roasted chicken from the deli counter at grocery store or use leftover turkey to save time.
2. Saute` onion in hot oil in large Dutch oven over medium heat for 5-6 minutes or until tender.
3. Add garlic and saute` one minute.
4. Stir in pre-cooked chicken or turkey and add next 8 ingredients.
5. Bring to a boil, stirring occasionally.
6. Reduce heat and simmer 15 minutes.
7. Modified from Southern Living, November 2004.

onion, vegetable oil, garlic, chicken, pinto beans, chicken broth, mexicorn, tomatoes, chili powder, cumin, salt, pepper, mexican cheese, crouton, sour cream

Taken from www.food.com/recipe/chicken-stew-280340 (may not work)