3 whole chicken breasts, skinned and boned
1 cup onion, chopped
1 medium green pepper, chopped
2 cloves garlic, crushed
2 tbsp. olive oil
1 (28 oz.) can crushed tomatoes
2 (15 1/2 oz. ea.) cans pinto beans, drained
1 lg. jar medium or hot Picante sauce
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt

Garnish:

sour cream
shredded cheddar cheese
chopped scallions
diced peeled avocado (optional)

Cut chicken into 1/2-inch cubes.

In a soup pot, combine chicken, onions, peppers, garlic and oil; sauté until the chicken is cooked.

Add remaining ingredients. Simmer for 1 hour.

Serve in bowls garnished with sour cream, shredded cheddar cheese, chopped scallions and diced peeled avocado.

Serves 6 to 8.

Submitted by: Helen Moore