Pace Chili-Chicken Stew by Kathy Holdsworth

3 Boneless, skinless chicken breasts
½ Cup chopped onion
1 Medium green pepper chopped
1 Teaspoon garlic
2 Tablespoons vegetable oil
2 14 ½ ounce cans stewed tomatoes
1 15 ounce can pinto beans
2/3 Cup Pace Picante sauce
1 Teaspoon chili powder

Cut chicken into 1 inch pieces, cook chicken, onion, green pepper, and garlic in oil in dutch oven until chicken loses its pink color. Add remaining ingredients, simmer 20 minutes.

Ladle soup into bowls and garnish with your choice of sour cream, shredded cheddar cheese, green onion, diced avocado, or black olives.