Submitted by Carolyn Peck, Aurora, Mo.


1 Tbsp olive oil

2 1/2 pounds boneless, skinless chicken breasts cut into bite-sized chunks.

2 medium onions, chopped

2 cloves garlic, minced

2 cans fat-free reduced sodium chicken broth

4 cans cannellini beans, rinsed and drained.

1 can chopped green chili peppers

1 tsp salt

1 tsp ground cumin

3/4 tsp dried oregano

1/2 tsp chili powder

1/2 tsp freshly ground black pepper

1/8 tsp ground cloves

1/8 tsp cayenne pepper


Heat oil in a large pot or Dutch oven on medium-high heat. Sauté chicken with onions and garlic until chicken is lightly browned. Add broth, beans, chili peppers (with juice), salt and remaining spices. Bring to a boil. Simmer uncovered for 30 to 40 minutes, until flavors are blended.


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