4 boneless chicken breasts cubed
2 tablespoons olive oil or more for frying chicken
2 cloves minced garlic
4 sweet peppers chopped (I use red, yellow and some green for color)
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon cumin
salt and pepper to taste
dash of cayenne pepper
2 cans chicken broth
3 cans cannellini beans drained (2 cans drained leave whole and 1 can drained and pureed keeping a little chunky)
Shredded mozzarella, provolone or white cheddar cheeses
Crackers, garlic bread, croutons, or tortilla chips
Optional: Sour cream
In a large dutch oven or heavy saucepan around 5 quart, add the olive oil saute the peppers and chicken together. Saute until the pink is gone 4 to 5 minutes. Add the seasonings, chicken broth stir to blend.
|Puree beans by pulsing a few times in the food processor leaving them a little chunky|
Add the pureed beans and the two cans of whole beans. Simmer until thickens and chicken is tender around 1 hour on medium heat.
Top with sour cream, shredded white cheese, mozzarella, provolone or shredded cheddar. Add some crushed tortilla chips, garlic bread or crackers.
+claudia lamascolo author