Southwest Chicken Stew

A hearty chicken and vegetable stew. Serve with green pepper, cheddar cheese and tortilla chips.

Ingredients:

• 2 tbsp oil, heated
• 3/4-1 pounds chicken thighs; browned, cooked, and cut in chunks (or use boneless chicken)
• 1 cup thinly diced celery
• 2 15 oz cans yellow hominy, undrained
• 1 14 1/2 oz can stewed tomatoes
• 1 1/2 tsp salt
• 1 tsp coarse ground pepper
• 1 tsp garlic powder
• 2 tbsp chopped packed fresh cilantro
• 3/4 tsp cumin
• 1 medium green pepper; chopped, reserve some rings
• 1/2 medium onion, chopped
• 1/4 cup grated cheddar cheese
• 1 1/2 tbsp chili powder
• 1 tsp cinnamon

Directions:

Fry chicken in hot oil then chop or shred into small pieces. In a 3 quart pan, stir all ingredients together, except cheese, cilantro, and green pepper. Bring to a simmer then cook 15 minutes or until thoroughly heated. Garnish with cilantro and reserved pepper rings. Serve with tortillas or tortilla chips.

Number of Servings: 4