3 chicken breasts (boneless and skinless)
1 c. chopped onion
1 medium green pepper, chopped
dash of garlic powder or 2 fresh minced cloves
2 tbsp. vegetable oil
2 (14 1/2 oz.) cans stewed tomatoes
1 (15 oz.) can pinto beans, drained
2/3 to 3/4 c. Pace picante sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt

Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in oil in a large saucepan until chicken loses pink color. Add remaining ingredients; simmer 20 minutes. Ladle into bowls and top with grated cheese and sour cream.

Makes 6 to 8 servings.

Hint: Use one can of Ro-Tel tomatoes and chilies (green) in place of a can of stewed tomatoes for more spice.