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 oz.) pinto beans, drained
2/3 to 3/4 c. Picante sauce or salsa, as desired
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
Optional toppings: shredded cheddar cheese, avocado slices, sour cream

Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in oil in large pot until chicken loses its pink color. Add remaining ingredients; simmer 20 minutes. Ladle into bowls; top with optional toppings as desired. Makes 6 to 8 servings, about 9 cups of stew.