MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Peanut Chicken Chilli
Categories: Beans, Nuts, Poultry, Chilies, Dairy
Yield: 6 servings

15 oz Can pinto beans; rinsed,
- drained
14 1/2 oz Can Mexican diced tomatoes;
- undrained
14 1/2 oz Diced tomatoes w/green
- chilies; undrained
14 1/2 oz Canchicken broth
12 oz Frozen Southwestern corn
3 tb Creamy peanut butter
2 tb Minced chipotles in adobo
- sauce
2 ts Chilli spice mix
1/2 ts Ground cinnamon
3 c Coarse shredded rotisserie
- chicken
6 tb Sour cream
Minced fresh cilantro; opt

Place first 9 ingredients in a 6 qt. stockpot; bring to
a boil. Reduce heat; simmer, covered, until flavors are
blended, about 15 minutes.

Stir in chicken; heat through. Serve with sour cream
and, if desired, cilantro.

Crystal Schlueter, Northglenn, CO

Makes 6 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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