3 chicken breasts
1 c. chopped onion
1 chopped green pepper
2 minced garlic cloves
2 tbsp. oil
2 (14 1/2 oz.) cans stewed tomatoes
1 (15 oz.) can pinto beans, drained
1/3 c. picante sauce
1 tsp. cumin
1/2 tsp. salt
1 tsp. chili powder
Cheese, onion, avocado, sour cream for topping

Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper, and garlic in oil until chicken loses pink color. Add remaining ingredients and simmer 20 minutes.