4 cups cooked shredded chicken

1-2 Tablespoon olive oil

1/2 green bell pepper, diced

1 jalapeno, seeded and diced

1/2 onion, diced

2 teaspoons minced garlic

4 cups chicken broth

3 (15 oz) cans of pinto beans, drained and rinsed

1 packet dry ranch mix

3 Tablespoons cumin

1/4 teaspoon ground cayenne pepper

Monterrey Jack cheese, shredded

sour cream

avocado, sliced

In a large skillet, heat up the olive oil. Add in the peppers, onion, and garlic. Stir frequently until the vegetables are tender, about 5 minutes. 

Add the cooked veggies, the chicken, broth, beans, ranch mix, and cayenne pepper to a slow cooker. Stir. Cook on low for 6 hours.

Serve with Monterrey Jack cheese, sour cream, and avocado slices.

Recipe printed from Just Another Day in Paradise url http://zitzmanfam.blogspot.com