Chicken Chili Stew

• 3 tbl canola oil
• 2 green onions, minced
• 1 green & 1 red bell pepper, chopped
• 4 cloves garlic, chopped
• 1 lb leftover chicken, diced in 1/2 inch cubes
• 2 14.5 oz cans Mexican style stewed tomatoes
• 16 oz can pinto beans, drained & rinsed
• 16 oz salsa
• 1 tbl chili powder
• 2 tsp ground cumin
• 1 tsp coriander
• 6 corn tortillas
• 2 cups pepper jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 cup sour cream
• 6 oz sliced black olives
• 1 tsp cilantro, chopped

1. 1. In a large Dutch oven, heat oil over medium-high heat. Add onion, peppers & garlic. Cook 2-3 minutes, until vegetables are tender.
2. 2. Stir in chicken, tomatoes, beans, salsa & spices.
3. 3. Bring to a boil, reduce heat & simmer 30-40 minutes.
4. 4. Cut tortillas into 1/2 inch wide strips. Place in bottoms of 4 bowls & sprinkle with pepper jack cheese.
5. 5. Spoon stew evenly over cheese. Top with cheddar cheese, sour cream, black olives & cilantro.

canola oil, green onions, green, garlic, chicken, tomatoes, pinto beans, salsa, chili powder, ground cumin, coriander, corn tortillas, pepper, cheddar cheese, sour cream, black olives, cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-chili-stew-52871031 (may not work)