Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 can chopped green chilies
- 4 cups chicken broth
- 3 cans cannellini beans drained and rinsed
- 2 tablespoons ground cumin
- 1 tablespoon olive oil
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
- Ladle
Method
- Heat a large pot or Dutch oven over medium heat, then add the olive oil.
- Add the onion and garlic and saute for 3 minutes.
- Add the chicken and cook for 5 minutes.
- Add the red bell pepper and green chilies.
- Season with the salt, oregano, cumin, cayenne pepper, and chili powder, and mix until well combined.
- Pour in the chicken broth and beans and bring to a light simmer.
- Cover and cook for 30 minutes.
- Ladle into bowls, add your toppings, and serve.
Nutrition
Calories: 300kcal