Ingredients:
6 chicken thighs, skinned
1 can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
1 can kidney beans, rinsed and drained
1 can chopped green chiles, undrained
1 can pinto beans, rinsed and drained
1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 cup chopped onion
1/4 cup reduced-fat sour cream
1/4 cup minced fresh cilantro
[Source: My Recipes]
How To Make:
1. Combine cumin, salt and pepper. Sprinkle over chicken.
2. Place the chicken in the cooker, add onion, tomatoes and Chiles. Cover and cook over high heat for 3 hours.
3. Add beans, cover again and cook for 1 hour.
4. Place chicken thighs in a bowl of soup. Add a quarter cup of stew.
5. Serve with cilantro and sour cream in each bowl.
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