Stew

Stew 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 chicken thighs (about 1 1/2 pounds), skinned 1 cup chopped onion 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained 1 (4.5-ounce) can chopped green chiles, undrained 1 (15-ounce) can pinto beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and drained 1/4 cup minced fresh cilantro 1/4 cup sour cream Combine cumin, salt, and pepper; sprinkle over chicken. Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour. Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream. Tip: Brown chicken and onions before adding to slow cooker