3 whole chicken breasts, skinned and boned
2 tbsp. vegetable oil
1 c. chopped onion
1 med. green pepper, chopped
2 cloves garlic, minced
2 (14 1/2 oz.) cans stewed tomatoes (chunky pasta style)
1 (15 oz.) can ranch style beans (or red kidney beans)
2/3 to 3/4 c. Pace picante sauce (mild)

Cut chicken in bite size pieces and saute in oil until pink color is gone. Add remaining ingredients and simmer 20 minutes or longer. Serve warm with additional toppings: sour cream, grated cheese, chopped green onion tops.

Add 1/4 teaspoon chili powder if you like it hot. Add 1 1/2 cups water for thinner stew. Serves: 9 cups.