3 tablespoons olive oil 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 3/4 teaspoon salt, divided 1/4 teaspoon ground black pepper 2 medium onions, chopped 6 garlic cloves, minced 1 medium green bell pepper, chopped 1 (4.25-ounce) can diced green chilies, drained 4 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground chipotle pepper 1 (15-ounce) can low sodium cannellini beans, drained and rinsed 1 cup low sodium chicken broth 3 tablespoons chopped cilantro sour cream, shredded cheddar cheese, sliced avocado


  1. Heat the oil in a 5-quart saucepan over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and pepper. Add chicken to the saucepan and cook until lightly browned, turning occasionally, 4-5 minutes. Stir in the onions, garlic, bell pepper and green chilies; cook, stirring occasionally, until vegetables are slightly softened, 4-5 minutes. Add the chili powder, cumin, oregano and chipotle pepper and cook 1 minute. Stir in the beans and broth; bring to a boil, reduce heat to medium-low, cover, and simmer15 minutes. Remove from the heat and stir in remaining 1/4 teaspoon salt and the cilantro. Garnish each bowl with sour cream, cheese, and avocado.
  • Yield: 4 Servings
  • Cuisine: American
  • Course: Soup