Created by elsie on March 28, 2013
Step 1: In a medium stockpot, cook onion, garlic, celery, and red pepper in the olive oil, until tender.
Step 2: Add cooked chicken, tomatoes, broth, and beans. Heat mixture for 10-15 minutes, or until heated thoroughly.
Step 3: Spoon into bowls over corn bread, and top the stew with cheese, sour cream or yogurt, or serve cornbread on the side.