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Chicken and White Bean Chili

By Marge Perry & David Bonom

Is it a soup or a stew? Call it what you will, youâ€™re going to want to keep this recipe in your â€œfavoritesâ€ file and bring it out on cold winter nights, when watching the game with a crowdâ€¦and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches.

Cuisine: American
Course: Appetizer

INGREDIENTS

boneless skinless chicken thighs
chili powder
Chopped Cilantro
diced green chilies
Dried Oregano
garlic cloves
green bell pepper
ground black pepper
ground chipotle pepper
ground cumin
low sodium cannellini beans
Low-sodium chicken broth
olive oil
Onions
Salt
sour cream
shredded cheddar cheese
sliced avocado

DIRECTIONS

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