Mexican Bean Stew Recipe

Ingredients

• 2 tbsp. vegetable oil
• 1 c. chopped Idaho-Oregon sweet Spanish onions
• 1 clove garlic, minced
• 1 lb. boneless, skinless chicken breasts, cubed
• 2 cans (15 oz. each) red beans, drained
• 2 cans (14 oz. each) stewed tomatoes
• 1 pkg. (10 oz.) frozen corn
• 1 can (7 oz.) diced green chilies
• 4 tablespoon diced jalapeno peppers or to taste
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1 can (16 oz.) California cling peach slices
• in juice or extra light syrup

Instructions

1. Heat oil in large soup pot or Dutch oven. Saute onions and garlic over medium heat for 3 to 5 minutes. Add cubed chicken. Cook, stirring occasionally, until cooked through. Stir in kidney beans, stewed tomatoes, corn, green chilies, jalapeno peppers chili powder and cumin. Bring mixture to a boil. Reduce heat. Simmer gently for 25 minutes. Drain peaches, reserving all liquid for other uses. Stir peach slices into bean mixture. Ladle into soup bowls to serve.