Categories: Chicken, Main Dish, Stew, Tex-Mex

Ingredients

• 6 boneless skinless chicken breast halves
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 2 (14 1/2 ounce) cans stewed tomatoes, undrained and chopped
• 1 (15 ounce) can pinto beans, drained
• 2/3 cup picante sauce
• 1 -2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• shredded cheddar cheese
• sour cream
• diced avocado
• sliced green onion

Directions

1. Cut chicken into 1-inch pieces.

2. Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.

3. Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.

4. Serve in soup bowls; top individual servings with remaining ingredients.

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