Recipe: Chili Chicken Stew

Chili Chicken Stew
rec.food.recipes/Kelly Casarez

6 skinless, boneless chicken breast halves
1 med. onion, chopped
2 cloves garlic, minced
1 Tbs. vegetable oil
2 14 oz. cans stewed tomatoes
1 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 min. Top individual servings with your choice of the remaining ingredients. Serve over rice, if desired.