Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, diced
- 18 oz can tomato paste
- 2 15 oz cans pinto beans, undrained
- 1 15 oz can kidney beans, undrained
- 1 large, white onion, peeled and diced
- 3 Tablespoons paprika
- 2 Tablespoons cooking oil
- 1 Tablespoon Mexican chili powder
- 1 Tablespoon salt
- 1 1/2 cups water
- shredded cheddar or Parmesan cheese, optional
- sour cream, optional
- 4 ounces cream cheese, optional stir in
Instructions
- In large saucepan, cook the onion and chicken on medium-high heat until chicken is no longer pink and onions are soft and translucent.
- Add remaining ingredients and whisk until tomato paste is liquid and thoroughly combined.
- Bring to a boil, then turn the heat to low and cover. Continue to simmer on low for 10 minutes.
- Serve hot with any additional toppings like cheese or sour cream.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0