Mexican Chicken Stew

• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 4 large chicken breasts, cubed
• 2 tsp. vegetable oil
• 2 cans stewed tomatoes, undrained and chopped
• 1 can pinto beans
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 large bottle Pace picante sauce
• avocado slices
• shredded Cheddar cheese

1. Use Dutch oven.
2. Brown chicken.
3. Cut into cubes.
4. Return to pan.
5. Add green peppers and onion to vegetable oil until vegies are tender.
6. Add stewed tomatoes, pinto beans, picante sauce, cumin and chili powder.
7. Bring to a boil.
8. Reduce heat.
9. Cover and simmer for 20 minutes.
10. Spoon into a bowl.
11. Slice avocados on top and sprinkle on Cheddar.
12. Salt and pepper to taste.
13. Serve with tortilla chips. Makes approximately 2 1/2 quarts.

onion, green pepper, garlic, chicken breasts, vegetable oil, tomatoes, pinto beans, chili powder, ground cumin, picante sauce, avocado, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=582773 (may not work)