Ingredients

• 3 chicken breasts, boneless and skinless, cut into 1 inch pieces
• 1 cup chopped onion
• 1 medium green bell pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 cans (14 1/2 oz each) stewed tomatoes
• 3 cans (15 1/2 oz each) pinto beans
• 2/3-3/4 cup salsa (as desired)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt

Cook chicken, onion, green pepper, and garlic in oil in a large pot until chicken loses pinkness. Add remaining ingredients; simmer 20 minutes. Makes 6-8 servings. Can be topped with cheese, diced avocado, sour cream and green onions.