6 chicken breast halves, skinned and boned
2 cloves garlic, minced
2 (14 1/2 oz.) cans stewed tomatoes, undrained and chopped
1 tsp. ground cumin
1/2 tsp. salt
Sour cream
Sliced green onions
1 med. onion, chopped
1 med. green pepper, chopped
1 tbsp. vegetable oil
1 (15 oz.) can pinto beans, drained
2/3 c. picante sauce
1 tsp. chili powder
Shredded cheddar cheese
Diced avocado

Cut chicken into 1-inch pieces. Cook chicken, onion, pepper, and garlic in hot oil in a Dutch oven until light browned. Add tomatoes, beans, picante sauce, cumin, chili powder, and salt; cover, reduce heat and simmer 20 minutes. Top individual servings with remaining ingredients. Yield 6 servings. Good with cole slaw and cornbread.