• 2 chicken breast, shredded
  • 1 1/2 cup roasted green chilis
  • 1 can fire roasted diced tomatoes
  • 1/8 cup chopped cilantro
  • 1 jalapeno, diced
  • 1 cup cooking sherry
  • 2 cartons chicken broth
  • 1 TSP cumin
  • 2 TBSP olive oil
  • salt and pepper
  • 1 large onion, diced
  • 2 TBSP corn starch
  • 1 can pinto beans, rinsed


  • In a large pot, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes
  • Pour one cup chicken broth and set aside. Add all other ingredients except corn starch to the pot and bring to a boil, then simmer for one hour
  • Add corn starch to the reserved chicken broth and stir, then pour corn starch mixture into the pot and simmer additional 30 minutes
  • Serve with warm tortillas and shredded Mexican cheese

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