3 whole chicken breasts, split, boned and skinned
1 c. chopped onion
1 med. green bell pepper, chopped
2 garlic cloves, minced
2 tbsp. vegetable oil
2 (14 1/2 oz.) cans stewed tomatoes, chopped
2 (15 oz.) cans pinto beans, drained
2/3 to 3/4 c. Pace picante sauce (mild, med. or hot, as desired)
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
Shredded Cheddar cheese for topping (optional)
Chopped green onions for topping (optional)
Diced avocado for topping (optional)
Sour cream for topping (optional)

Cut chicken into 1-inch pieces. Cook chicken, onion, bell pepper and garlic in oil in Dutch oven until chicken loses its pink color. Add remaining ingredients, simmer 20 minutes. Ladle into bowls and top with cheese, onion, avocado, sour cream and/or additional picante sauce, as desired. Makes 6-8 servings. About 9 cups of stew.