Sauté until vegetables are tender and meat is cooked.
Add following to above ingredients and simmer:
1/2 teaspoon garlic powder
2 teaspoons chili powder (or to taste)
Salt and pepper (to taste)
1 141/2 oz. can Mexican stewed tomatoes with juice
1 141/2 oz. can red beans with juice, or whatever beans you have on hand
1 14 1/2 oz. can corn with juice
1 46 oz. can chicken broth
3 8 oz. cans tomato sauce
1 7 oz. can diced green chilies
1 Tablespoon dried cilantro or 3 Tablespoons fresh cilantro
1 dozen corn tortillas (torn in pieces)
Garnish with sour cream, cilantro, olives, cheese, corn chips, or whatever you desire.
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