Chicken, white beans and peppers in a light creamy broth spiked with cumin and chiles.
- 1 lb. boneless skinless chicken breasts, cut into 1” pieces
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 1 Tbsp. dried oregano
- 1 tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- 1 Tbsp. oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 tsp. finely chopped garlic
- 1 can (4-oz.) green chiles, drained
- 4 cups reduced sodium chicken broth
- 2 cans (15-16-oz.) great northern beans, drained and rinsed
- 1 cup shredded pepper jack cheese
- 1 cup sour cream
- ¼ cup cilantro, chopped
- Toss chicken with cumin, chili powder, oregano, salt, pepper and cayenne. Heat 4-quart sauce pan over medium-high heat; add oil and chicken. Cook until outside is lightly browned; add onion, pepper and garlic. Cook 5-7 minutes to soften vegetables.
- Add chiles, broth and beans. Bring to a boil, reduce to a simmer and cook 20-30 minutes until chicken reaches and internal temperature of 165°F and flavors are well blended. Remove from the heat; stir in cheese, sour cream and cilantro. Adjust seasoning to taste. Refrigerate leftovers.