| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Dutch |
Tasteofhome |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped green pepper |
| 2 |
|
Garlic cloves; minced |
| 4 1/2 |
c |
Diced cooked chicken |
| 2 |
cn |
Stewed tomatoes; (14-1/2 ounces each) |
| 1 |
cn |
Pinto beans; drained (15 ounces) |
| 2/3 |
c |
Mild or medium picante sauce; up to 3/4 |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
|
|
Optional toppings: shredded cheddar; diced avocado and |
|
|
; cheese, sour cream |
INSTRUCTIONS
In a Dutch oven, heat oil on medium. Saute onion, green pepper and
garlic until tender. Add chicken, tomatoes, beans, picante sauce and
seasonings; bring to a boil. Reduce heat; simmer for 20 minutes.
Ladle into soup bowls. Top with cheese, avocado and sour cream if
desired. Yield: 6-8 servings.
Busted by Sara Horton 5/28/98
Recipe by: Taste of Home, Nancy Robinson, Kansas a~, Kansas
Converted by MM_Buster v2.0l.
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