1 lb. cooked pinto beans
2 large tomatoes
1 large onion
1 green bell pepper
1 Tbs. minced garlic
1 Tbs. chili powder
2 Tbs. ground cumin
1 Tbs. cayenne pepper
1 qt. chicken broth
2 lb. smoked, boneless chicken meat, cubed 1/4"
2 Tbs. vegetable oil
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Heat vegetable oil in saucepan. Cook diced onion until soft. Stir in diced bell pepper, garlic, chili powder, cumin, and diced tomatoes. Cook 2 - 3 minutes. Add chicken broth and bring to boil. Simmer and adjust cayenne for desired heat. Add beans and chicken; simmer 30 minutes. Serve in bowls. Garnish with shredded cold-smoked cheddar, sour cream, and cilantro.
Yield: 6 - 8 servings
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