Pace Chili-Chicken Stew - cooking recipe

Ingredients

3 whole chicken breasts, boned, split and skinned
1 c. chopped onion
1 medium chopped green pepper
2 garlic cloves, minced
2 Tbsp. vegetable oil
2 cans stewed tomatoes
1 (15 oz.) can pinto beans
2/3 to 3/4 c. Pace picante sauce
1 tsp. chili powder
1/2 tsp. salt

Preparation

Cut chicken into 1-inch pieces.
Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color.
Add remaining ingredients; simmer for 20 minutes. Ladle into bowls.
Top with cheese, onion, sour cream and additional picante sauce as desired.