3 chicken breasts, boned
1 c. chopped onions
1 green pepper, chopped
2 cloves garlic, minced
2 tbsp. oil
2 cans (14 1/2 oz.) stewed tomatoes
1 can pinto beans
1 jar picante sauce (med.)
1 tsp. chili powder
1 tsp. cumin

Cut chicken into 1 inch pieces. Cook with onion, peppers, garlic in oil until chicken loses its pink color. Add remaining ingredients, simmer for 1 hour. Ladle into bowls, top with shredded cheddar cheese or sour cream.