Chili Chicken Stew - cooking recipe

Ingredients

3 whole chicken breasts, split, boned and skinned
1 c. chopped onion
1 medium chopped bell pepper
2 cloves minced garlic
2 Tbsp. 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
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt

Preparation

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 45 minutes.
Ladle into bowls and top with cheese, onion, avocado, sour cream or picante.
Yields 6 to 8 servings.