This recipe turned up in the December/January issue of Simple and Delicious. I like spicy post chemo treatments more than I did before. This will be something new to try after the holidays.
I may substitute cannellini beans when I make this. They have Mexican rotisserie chickens at Caputo's.
1 15oz. can pinto beans, rinsed and drained
1 14.5oz. can Mexican diced tomatoes, undrained
1 14.5oz. can no salt added diced tomatoes, undrained
1 14oz. Can chicken broth
1 12oz. pkg. frozen Southwestern corn
3 tbsp. creamy peanut butter
1 to 2 tbsp. minced chipotle in adobo
2 tsp. chili powder
1/2 tsp ground cinnamon
3 C. shredded rotisserie chicken
Sour cream optional
Place first 9 ingredients in a 6 at. stockpot; bring to a boil. Reduce heat, simmer, covered, until flavors are blended; about 15 minutes. Serve with sour cream, if desired.
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