3 whole chicken breasts, split, boned & skinned
1 c. chopped onion
1 med. green pepper, chopped
2 cloves garlic, minced
2 tbsp. vegetable oil
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 1/2 oz.) pinto beans, drained
3/4 c. picante sauce or as desired
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt

OPTIONAL TOPPINGS:

Shredded cheddar cheese
Sour cream
Sliced green onion
Diced avocado

Cut chicken into 1 inch pieces. In a Dutch oven, cook chicken, onion, green pepper and garlic in oil until chicken loses pink color. Add remaining ingredients, simmer 20 minutes.

Top with cheese, sour cream, onion and avocado. Additional picante sauce can be added on top if desired. Serves 6 to 8.