Steps:
- 1. In a large Dutch oven, heat oil over medium-high heat. Add onion, peppers & garlic. Cook 2-3 minutes, until vegetables are tender. 2. Stir in chicken, tomatoes, beans, salsa & spices. 3. Bring to a boil, reduce heat & simmer 30-40 minutes. 4. Cut tortillas into 1/2 inch wide strips. Place in bottoms of 4 bowls & sprinkle with pepper jack cheese. 5. Spoon stew evenly over cheese. Top with cheddar cheese, sour cream, black olives & cilantro.
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