5 skinless, boneless chicken breasts, chunked ( I use leftover chicken) 2 containers of College Inn Light and Fat Free Chicken broth 6 cans of Great Northern beans, drained and rinsed 1/2 cup of stewed tomatoes, no salt added Cumin Oregano Salt Pepper
Put the chicken broth into a large pot. Chunk the chicken and put in the pot with the broth; bring to a boil. Meanwhile, rinse the can lids and open the beans. Drain and rinse them. Place the beans in with the broth and chicken. Open the stewed tomatoes and put 1/2 cup in with the other ingredients. Bring to a boil, then keep on medium high heat. Using a potato masher, mash some of the soup to give it a thicker consistency. Season with cumin and oregano to taste.
I made this for my family the other night, I make chili all the time but this was a nice change. I used 3 or 4 cans of white breast 98% ff chicken and Lucks Great northern white beans (didn't rince, they are meant to be thick). We're in the South! This is great - try it!