3 whole chicken breasts, split, boned and skinned
1 c. onion, chopped
1 green pepper, diced
2 tbsp. oil
2 (14 oz.) cans stewed tomatoes
15 oz. pinto beans, drained
2/3-3/4 c. picante sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt

Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color. Add remaining ingredients; simmer 20 minutes.

Ladle into bowls; top with cheese, onion, avocado, sour cream and additional picante sauce, as desired.