2-3 chicken breasts, cooked, skinned & cubed
1 tsp. chili powder
1 tsp. cumin
1 lg. onion, chopped
1 lg. bell pepper, chopped
1-2 garlic cloves, minced
2 cans Mexican stewed tomatoes
3 cans pinto beans
2/3 c. picante sauce (or salsa)
Salt & pepper to taste

Mix all ingredients together and simmer on low for 1-2 hours (crock pot on low overnight works best). Serve stew over corn chips and add grated cheese and sour cream, if desired.