1 medium onion, chopped
1 lb. boneless, skinless chicken breasts, cubed
1 teaspoon chili powder
1 teaspoon cumin
2 garlic cloves, chopped
1 can of diced tomatoes
16 oz. chicken stock (Not all chicken stock is gluten free. Check labels carefully. A few that are gluten free are Kitchen Basics Chicken Stock, Pacific Natural Foods Natural Free Range Chicken Broth, Progresso 100% Natural Chicken Broth, and Swanson's Chicken Broth 99% Fat Free)
1 teaspoon sugar
1 can of chickpeas, drained and rinsed
1 bag of frozen mixed vegetables
Fry onion until no longer translucent, about 5 minutes.
Add chicken and cook until no longer pink, about 5-10 minutes.
Add garlic and spices and cook for another 3 minutes.
Stir in tomatoes, chicken stock, and sugar.
Bring to a boil and let simmer for 25 minutes.
Add chickpeas and vegetables.
Bring back to a boil and simmer for 10 minutes.
Serve with cheddar cheese, and sour cream (optional).
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