Chicken Chili Stew

This is a staple in my home.  Leave out the beans and puree the tomatoes if your kids are picky.


6 boneless, skinless, chicken breasts, cubed
1 onion, diced
1 red pepper, diced
1 clove of garlic, minced
1 Tablespoon olive oil
2-14 oz. cans stewed tomatoes, chopped
1-15 oz. can pinto beans, drained and rinsed
2/3 cup salsa
1 teaspoon chili powder
1 teaspoon ground cumin
Toppings:  Shredded cheddar cheese, tortilla ships, and sour cream
In a large Dutch oven over medium heat, add oil.  Sauté onions and peppers until soft.  Add chicken and cook until browned.

Add tomatoes, beans, salsa, chili powder and cumin.  Cover and reduce heat to low and cook for 20 minutes.
Top each serving with shredded cheese, crushed up tortilla chips, and sour cream.