3 whole chicken breasts, split, boned and skinned (1 lb. cut in small pieces)

1 cup chopped onion

1 medium green bell pepper, chopped

2 cloves garlic, minced

2 tablespoon vegetable oil

2 cans (14 1/2-ounce each) stewed tomatoes

2 cans (15 1/2-ounce each) pinto beans, drained

3/4 cup prepared picante sauce (your choice of mild, medium or hot)

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

 

Cut chicken in 1-inch pieces. Cook chicken, onion, green pepper and garlic in oil in Dutch oven or large saucepan until chicken loses its pink color. Add tomatoes, pinto beans, picante sauce, chili powder, cumin and salt. Mix well. Simmer 20 minutes.

 

Makes 9 cups of stew - 6 to 8 servings. We serve it over elbow macaroni and sprinkled with shredded Swiss cheese.