Chili-Chicken Stew - cooking recipe

Ingredients

6 skinned and boned chicken breast halves
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
2 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

Preparation

Cut chicken into 1-inch pieces.
Cook chicken, onion, green pepper and garlic in hot oil in a Dutch oven until chicken is lightly browned and vegetables are tender.
Add tomatoes, pinto beans, picante sauce, chili powder, cumin and salt.
Bring to a boil.
Cover; reduce heat and simmer 20 minutes.
Ladle stew into individual serving bowls; top each serving with shredded cheese and remaining ingredients.
Serve with tortilla chips.
Yield:
2 quarts.