Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 1 pounds | Chicken breasts, boneless & skinless |
| 1½ cup | Chopped yellow onion |
| ½ teaspoon | Red pepper flakes |
| 1 tablespoon | Minced, fresh garlic |
| 2 teaspoons | Minced jalopeno pepper |
| 1½ cup | Chicken stock |
| 3 tablespoons | Chili powder (salt free) |
| \N \N | Sour cream |
| \N \N | Chopped red onions |
| 1 can | Whole tomatoes (28 oz.) broke up and undrained |
| 1 can | Tomato puree (29 oz.) |
| 2 cans | Dark red kidney beans, drained (16 oz. cans) |
| 1 can | Garbanzo beans, drained (15 oz. can) |
| ⅓ cup | Chopped fresh cilantro |
| 2 tablespoons | Lime juice |
| \N \N | Grated Cheddar cheese |
| \N \N | Corn chips |
OPTIONAL GARNISHES
Heat olive oil in large heavy pot. Cut chicken into 1-inch cubes and cook in oil until meat is no longer pink. Add onions and saute over low heat until onions are tender, about 5 minutes. Over low heat, stir in red pepper flakes, garlic, pepper, chicken stock, chili powder, tomatoes, tomato puree, kidney beans and garbanzo beans.
Simmer 15 to 20 minutes. Add fresh cilantro and lime juice. Taste and adjust seasoning. Simmer for about 5 minutes. Serve immediately.
Optional garnishes: sour cream, chopped red onions, grated cheddar cheese and corn chips.
As presented to the St. Paul Dispatch newspaper by Cafe Latte MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 10-09-95