6 chicken breast halves, boned & skinned
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 tbsp. vegetable oil
2 (14 oz.) cans stewed tomatoes, undrained & chopped
1 (15 oz.) can pinto beans, drained
2/3 c. picante sauce
1 tsp. chili powder
1 tsp. cumin

Cut chicken into bite size chunks. Cook chicken, green pepper, onion and garlic in oil in Dutch oven until lightly browned. Add remaining ingredients. Cover; reduce heat and simmer 20 minutes. Top individual servings with guacamole, green onion, cheese, sour cream, black olives, etc.