Chicken Acapulco

Chicken Acapulco

4 chicken breast halves
1 yellow onion, halved
½ teaspoon ground cumin
1 clove garlic, minced
1 tablespoon butter
1 small onion diced
1 green pepper, thinly sliced
1 (4 ounce) can diced green chilies
1 fresh jalapeno, seeded and minced
4 ripe tomatoes, seeded and chopped
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ cup chicken stock
½ pound Velveeta cheese, cubed
½ cup sour cream, regular or low fat but NOT fat free

Place chicken breasts, halved onion, ½ teaspoon ground cumin, and garlic clove in a Dutch oven. Cover with water and bring to a simmer. Cook chicken gently for 30 to 40 minutes, or until chicken is cooked through. Remove the chicken and set aside to cool. Reserve ¼ cup broth and set aside. Shred chicken into bite-size pieces. In a sauté pan, melt butter and gently cook small chopped onion, bell pepper slices, and minced jalapeno. Add tomatoes, chili powder, cumin, green chilies, and reserved chicken stock. Cook until heated through. Add chicken and cubed Velveeta. Simmer over low heat, stirring constantly and cheese has melted. Serve over Spanish or Mexican rice, top with a dollop of sour cream and tortilla chips.

Makes 6 to 8 servings