Chili-Chicken Stew - cooking recipe

Ingredients

4 or 5 chicken breast halves, skinned/boned
1 c. chopped medium onion
1 chopped green bell pepper
2 minced cloves garlic
1 Tbsp. vegetable oil
2 (14 1/2 oz.) cans stewed tomatoes, chopped
1 (15 oz.) can pinto beans (undrained)
2/3 c. picante sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
shredded Cheddar cheese
sour cream
diced avocado
sliced green onions

Preparation

Cut chicken into 1-inch pieces.
Cook chicken and next 3 ingredients in hot oil in a Dutch oven until lightly browned.
Add tomatoes and next 5 ingredients; cover, reduce heat and simmer 20 to 30 minutes.
Top individual servings with remaining ingredients.
Serves 4 to 6.
May be served over rice.
Super good!