Categories: Chicken, Main Dish, Stew, Tex-Mex
Ingredients
- 6 boneless skinless chicken breast halves
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 2 (14 1/2 ounce) cans stewed tomatoes, undrained and chopped
- 1 (15 ounce) can 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 avocado
- sliced green onion
Directions
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Cut chicken into 1-inch pieces.
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Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.
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Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.
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Serve in soup bowls; top individual servings with remaining ingredients.