6 chicken breast halves, boned & skinned
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
1/2 tsp. salt
Shredded cheddar cheese, sour cream, diced avocado & sliced green onions

Cut chicken into 1 inch squares. Cook chicken, onion, chopped green peppers, and garlic in hot oil in a Dutch oven until lightly browned. Add tomatoes and next 5 ingredients; cover; reduce heat and simmer 20 minutes. Top individual servings with remaining ingredients. Yield: 6 servings.