2 whole boneless skinless chicken breasts — cut into
1/2″ cube
s 2 cups onions — chopped
2 medium green bell peppers — seeded & chopped
2 garlic cloves — minced
2 15.5 oz cans great northern beans — drained & rinsed
1 can ready-to serve chicken broth — (14 1/2 oz)
2 cans chopped green chiles — drained, (4.5 oz)
1/4 teaspoon cumin
Spray nonstick Dutch oven or large skillet with cooking spray. Heat over mediu m-high heat until hot. Add chicken, ionions, bell peppers and garlic; cook unt il chicken is no longer pink. Add remaining ingredients. Bring to a boil redu ce hear; simmer, uncovered, 10-15 minutes or until sauce thickens slightly
Busted by Christopher E. Eaves <cea260@airmail.net>