Ingredients:
6 boneless skinless chicken breast halves
1 medium onions, chopped
1 medium green peppers, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans stewed tomatoes, undrained and chopped
1 (15 ounce) cans 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 avocados
sliced green onions
Directions:
Cut chicken into 1-inch pieces.
Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.
Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.
Serve in soup bowls; top individual servings with remaining ingredients.
Servings: 6
Time preparation: 45 min.
Time total: 65 min.