3 whole chicken breasts, split, boned and skinned
1 c. onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 tbsp. vegetable oil
2 (14 1/2 oz. ea.) cans stewed tomatoes
1 (15 oz.) can pinto beans, drained
2/3 c. Pace picante sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
Optional toppings

Cut chicken into bite-sized pieces. Cook chicken in the 2 tablespoons oil until done. Combine all ingredients and simmer on top of stove for 1-2 hours or in a crockpot, on low, for 7-8 hours. Serve hot with one or combination of the following toppings: Shredded Cheddar cheese, green onion slices, diced avocado, sour cream, crushed Tortilla chips. Servings: 5-6.