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

Cut chicken into 1-inch pieces and cook along with the next 3 ingredients in hot oil in a pot until lightly browned. Add tomatoes and the next 5 ingredients. Cover, reduce heat and simmer for 40 minutes. Top individual servings with cheese and sour cream.

Makes 6 servings. Serve with crusty French bread or corn sticks.