Chili Chicken Stew
6 skinless, boneless chicken breast halves
1 onion, chopped
2 cloves garlic, minced
1 Tbs. vegetable oil
2 14-oz. cans stewed tomatoes
15 oz. can kidney beans
2/3 cup picante sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
shredded cheddar cheese, sour cream, diced avocado, sliced green onion.
Cut chicken into 1 inch pieces. Cook chicken and next 3 ingredients
in hot oil in a Dutch oven until lightly browned. Add tomatoes
and next 5 ingredients; cover, reduce heat, and simmer 20 minutes.
Top individual servings with your choice of the remaining ingredients.
Serve over rice, if desired.