Pinto Bean Chicken Stew

  • Servings: 4-6
Ingredients:
  • 3 chicken breasts, boneless & skinless
  • 1 medium green bell pepper, diced
  • 1 medium onion sliced
  • 2 garlic cloves minced
  • 2 tablespoons Gold-n-Soft® Vegetable Oil Spread
  • 1 - 14.5 oz can diced tomatoes
  • 1 - 14.5 oz can Mexican Stewed Tomatoes
  • 1 - 28 oz can pinto beans
  • 1 teaspoon Taco Seasoning
  • ½ salt or to taste
  • ½ teaspoon chili powder
  • 1 cup chicken broth
Directions:

Cut chicken into 1 inch pieces and sauté in Gold-n-Soft® Vegetable Oil Spread over medium heat, with onions, green bell pepper and garlic until done. Add remaining ingredients and simmer for 20 minutes. For a thicker sauce simmer longer. Garnish with shredded cheddar cheese, cilantro, chopped green onion, avocado, pico de gallo, tortilla chips and/or sour cream.