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Categories:
olive oil chicken breasts onion garlic red bell pepper cumin seeds chili powder oregano Ro-Tel tomatoes tomato sauce tomato sauce beer black beans corn ripe olives cilantro Cheddar cheese sour cream
Viewed: 40 - Published at: 8 years agoIngredients
- 5 tablespoons olive oil, divided
- 1 1/2 lbs boneless skinless chicken breasts, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 (10 ounce) can Ro-Tel tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (8 ounce) can tomato sauce
- 12 ounces beer
- 2 (15 ounce) cans black beans, with liquid
- 1 cup corn (fresh or frozen)
- 1/3 cup ripe olives, sliced
- 2 teaspoons cilantro, minced
- shredded cheddar cheese
- sour cream
Method
- Heat 3 T. oil in dutch oven and saute chicken until no longer pink.
- Remove chicken and wipe pot dry.
- Heat remaining oil and saute onion, garlic, pepper and cumin 5 minutes.
- Stir in chili powder, oregano, tomatoes, tomato sauce and beer.
- Add chicken, cover and simmer for 20 minutes.
- Add beans, corn and olives.
- Simmer 15 minutes longer.
- Stir in cilantro.
- Top with cheddar and sour cream.
- Serve.
