Chicken Chili Stew

SERVES: 4

• 3 Tbs. canola oil
• 1 onion, chopped
• 1 each green and red bell peppers, chopped
• 4 cloves garlic, finely chopped
• 1 lb. roasted chicken, cut in 1/2 in. pieces
• 2 cans Mexican-style tomatoes
• 1 can pinto beans, drained and rinsed
• 1 (16 oz.) jar medium salsa
• 1 Tbs. chili powder
• 1 tsp. coriander
• 2 tsp. ground cumin
• 1 pkg. corn tortillas
• 2 c. pepper jack cheese, shredded

1. In a dutch oven, heat oil over med.-high heat. Add onion, peppers and garlic. Cook 2 to 3 min, until vegetables are tender.
2. Stir in chicken, tomatoes, beans, salsa and spices. Bring to a boil, reduce heat and simmer 30 to 40 min.
3. Cut 6 tortillas into 1/2 in. wide strips. Place in bottom of individual bowls. Sprinkle with pepper jack cheese. Spoon stew evenly over cheese. Refrigerate any leftovers.

TIP: Set out small bowls of shredded cheddar cheese, sour cream, minced green onions, sliced black olives and crunchy tortilla chips so everyone can choose their favorite toppings.