Ingredients

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

Preparation

  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. Stir in chicken, tomatoes, beans, salsa & spices.

  3. Bring to a boil, reduce heat & simmer 30-40 minutes.

  4. Cut tortillas into 1/2 inch wide strips. Place in bottoms of 4 bowls & sprinkle with pepper jack cheese.

  5. Spoon stew evenly over cheese. Top with cheddar cheese, sour cream, black olives & cilantro.