1 Tablespoon olive oil
3 pounds boneless, skinless chicken breasts, cut into 1″ pieces
2 onions, chopped
2 cloves garlic, minced
2 cans(14.5 ounces each) reduced sodium chicken broth
4 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (4.5 ounces) chopped green chile peppers
1 teaspoon ground cumin
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper
1. Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic for 5 minutes or until the chicken is lightly browned.
2. Place in a 4-to 6-quart slow cooker. Stir in the broth, beans, chile peppers(with juice), cumin, salt, oregano, chili powder, cloves and pepper.
3. Cover and cook on low for 4 to 6 hours. Uncover and cook for 1 hour, stirring occasionally, until the flavors are blended.
Makes 10 Servings
Nutrition Information Per Serving: 297 Calories, 3.9 g Total Fat (0.8 g Saturated Fat, 0 g Trans Fat), 714 mg Sodium, 23.5 g Carbohydrates, 1.2 g Total Sugars, 6.6 g Dietary Fiber, 38.5 g Protein.