Chili-Chicken Stew - cooking recipe

Ingredients

6 chicken breast halves, boned and skinned
1 medium onion, chopped
2 garlic cloves, minced (I use powder)
1 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. ground cumin
shredded Cheddar cheese
diced green onion
1 tsp. chili powder
1/2 tsp. salt
sour cream

Preparation

Cut chicken into 1-inch square.
Cook chicken, onion, chopped green pepper and garlic in hot oil in a Dutch oven until lightly browned.
Add tomatoes, pinto beans, picante sauce, chili powder, cumin and salt; cover, reheat and simmer 20 minutes.
Top individual servings with Cheddar cheese, sour cream and onion. Yield: 6 servings.