1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 skinned and boned chicken breast halves, cut into bite-size pieces
1 1/5 cups water
1 (14 1/2-ounce) can chicken broth
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
3 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
2 (4.5-ounce) cans chopped green chilies
Preparation Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned.
Stir in 1 1/5 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
Stir 2 cans of beans and chilies into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated.
Submitted by Mark Karlsrud, AgQuest Employee
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