2T olive oil
2 onions, chopped
4 cloves garlic, thin sliced
4t oregano
2 1/2t cumin
1 1/2 salt
1t paprika
1 large chipotle chiliin adobo sauce, chopped, set aside the sauce
3lbs boneless, skinless chicken breasts, sliced up
2(28oz) cans tomatoes with juice
3(15.5) cans pinto beans, rinsed off
shredded chedder cheese and sour cream.

1. In large sauce pan heat oil over medium heat, add the onions, garlic, oregano, cumin, salt, and paprika and cook stirring occassionally until the onions are softened about 7 minutes.
2. stir in the chipotle and 1T of the adobo sauce, add the chicken cook until chicken is opaque.
3. Stir in tomatoes and beans and bring to a boil lower the heat, cover and simmer for 10 minutes uncover and cook until thickened about 25-30 minutes
4.Add more adobo sauce to taste serve with cheese and sour cream.

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Phyllis
Mango Tango