It's another one of my family's favorites!
You absolutely MUST try this with the Mississippi Cornbread in my previous post!
1 chicken, cooked and shredded, or equivalent
2 Tablespoons oil
1 medium green pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 oz.) can stewed tomatoes
1 can Rotel tomatoes **
16 oz. chunky salsa
16 oz. can black beans, drained (can use pinto beans or chili beans, if preferred)
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 Tablespoon sugar
1 teaspoon salt
Chop onion and green pepper.
Finely chop garlic.
Add stewed tomatoes and Rotel tomatoes.
Bring to a boil and then cover and turn on Low. Simmer for at least 20 minutes.
Stir well prior to serving.
Top with grated cheese, sliced green onions, sour cream, ripe olives or avocados.
My family also loves it served atop corn chips.
**Note: Can use 2 (14.5 oz.) cans of stewed tomatoes and omit Rotel tomatoes, if preferred.