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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe given to me by my friend in Texas. Ingredients:
1 teaspoon vegetable oil |
1 large onion, chopped |
1 medium red pepper, chopped |
2 cups cubed cooked chicken |
1 cup ready-to-serve chicken broth |
1 tablespoon chili powder |
5 drops red pepper sauce |
2 (15 ounce) cans pinto beans, drained |
1 (28 ounce) can crushed tomatoes |
1 (15 ounce) can tomato sauce |
1/4 cup sliced celery |
1/4 cup crumbled blue cheese |
Directions:
1. Heat oil in 3 quart saucepan over medium high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp tender.
2. Stir remaining ingredients except celery and blue cheese. Heat to boiling reduce heat to medium low. Simmer uncovered 10 to 15 minutes, stirring occasionaly.
3. Serve topped with celery and blue cheese.
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