Southwest Chicken Stew

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2 TBL Olive Oil

2 TBL Butter

2 Chicken Breasts

1 – 15oz can of black beans (or the equivalent in reconstituted dry black beans)

2 cups of chicken stock

1.5 cups of fresh corn (or frozen, canned if you absolutely must)

2 Stalks of celery, chopped

1 Yellow onion, chopped

3 bay leaves

3 TBS Chipotle hot sauce

1 TBS table salt

1 C. shredded cheddar cheese

1 C. Fritos (or corn chips)

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