White Chicken Chili (Rachael Ray Magazine)

1 medium green bell pepper chopped
1 onion diced
3 cloves garlic
1 1/2 tsp dried oregano
1 tsp ground cumin
1 tbsp EVVO Extra Virgin Olive Oil
2 cans (14 oz) Cannellini beans drained
2 cups chicken broth
1 lb boneless, skinless chicken thighs

In large saucepan cook bell pepper, onion, garlic, oregano, and cumin in EVOO over medium heat stirring until vegetables are soft, about 5 minutes. In blender puree half the beans with half the stock; transfer to the saucepan. Add chicken and remaining beans and stock; simmer until chicken is cooked through, about 5 minutes. Season. Serves 4.

Serving Size: Makes 4 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user CHERYLPEARL253.