In large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add bell peppers, onions and garlic. Cook 5 minutes or until slightly tender, stirring occasionally. Remove to large bowl. Heat remaining 2 tablespoons oil in same Dutch oven. Add chicken, salt, cumin, black pepper and red pepper. Cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Stir in vegetables and all remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered 10 minutes. Season to taste.
Serving Suggestion: Serve over cooked rice. Top with sour cream and shredded cheese, if desired.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Calories 230, Total Fat 6g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 35mg, Sodium 420mg, Carb 23g, Fiber 6g, Sugar 7g, Protein 21g, Vitamin A 45%, Vitamin C 140%, Calcium 6%, Iron 15%