From the kitchen of Abby Knarr
1 1/2 lbs. cubed chicken
1 medium onion, minced
1 16 oz. can tomatoes
1 15 oz. can of chicken broth
1 15 oz. can of pinto beans
1 15 oz. can chili beans (chili starter)
1 10 oz. package frozen corn
1 cam tomato soup
1 T. chili powder
1 tsp. cumin
sour cream
cheddar cheese
Cook chicken in oil until browned. Remove from pan. Add onion to pan and cook until translucent. Add remaining ingredients and bring to a boil. Reduce chicken to pan and simmer 10 more minutes. Serve with sour cream and shredded cheese. Serves 6-8.
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