Leftover Chicken Black Bean Soup/Stew

• 2 Cups leftover chopped chicken breast
• 3 Tbsp olive oil
• 4 cloves minced garlic
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp coriander
• 2 Tbsp italian seasoning (if stewed tomatoes are not seasoned)
• 1 can (28 oz.) stewed tomatoes
• 1 can (16 oz.) black beans, rinsed & drained
• 1 small can chopped green chilies
• 1 Cup chicken broth or beer
• 2 stalks chopped celery
• 1 chopped onion
• 1 Cup shredded Pepper jack or sharp chedar cheese
• 1 container sour cream

1. In dutch oven saute onion & celery in olive oil for 5 minutes.
2. Add the chilies, garlic, chili powder, cumin, & coriander.
3. Cook 1 minute longer.
4. Stir in beans, tomatoes and broth/beer and bring to a boil.
5. Reduce heat and simmer, uncovered for 15 minutes.
6. Stirring often.
7. Served topped with shredded pepper jack or sharp cheddar cheese and fritos w/chopped green onion garnish.
8. Top with dallop of cour cream
9. Serve with corn bread

chicken breast, olive oil, garlic, chili powder, ground cumin, coriander, italian seasoning, tomatoes, black beans, green chilies, chicken broth, celery, onion, pepper, sour cream

Taken from cookpad.com/us/recipes/485044-leftover-chicken-black-bean-soupstew (may not work)