Chili Chicken Stew

• 6 to 10 chicken breast halves, skinned and boned
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 Tbsp. vegetable oil
• 3 (14 1/2 oz.) cans stewed tomatoes
• 1 can Ro-Tel tomatoes with chili peppers
• 2 cans pinto beans
• 1 1/3 c. medium picante sauce
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. salt
• shredded Cheddar cheese
• sour cream
• diced avocado
• sliced green onions

1. Cut chicken into 1-inch pieces.
2. Cook chicken and next 3 ingredients in hot oil in a Dutch oven until lightly browned.
3. Add tomatoes and next 5 ingredients; cover, reduce heat and simmer 20 minutes.
4. Top individual serving with remaining ingredients.

chicken, onions, garlic, vegetable oil, tomatoes, rotel tomatoes, pinto beans, picante sauce, chili powder, ground cumin, salt, cheddar cheese, sour cream, avocado, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295059 (may not work)