White Chicken Chili w/Brown Rice

6 oz Best Choice Boneless Skinless Chicken Breast (frozen)
2.5 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
4 cup (8 fl oz) Water, tap
425 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
4 tbsp Old El Paso Chopped Green Chile (by CARLY783)
0.5 cup Chickpeas (garbanzo beans)
6 tbsp Kal Nutritional Yeast Flakes
0.5 tbsp *McCormick ground cumin (by CHGOMOMMA)
2 tsp Garlic powder
1 tsp Onion powder
2 serving "Birdseye" Steamfresh, Whole Grain Brown Rice (1cup) (by LRBARRIOS)
2 serving Mini Sweet Bell Peppers (3 peppers to a svg)

Boil chicken breast in broth & water. While chicken is cooking, dice sweet bell peppers. Once chicken is cooked, remove & allow to cool for a few minutes the dice into bite size pieces. Add nutritional yeast to broth & water. Drain & rinse beans and add to broth. Cook brown rice according to pkg. directions. Add remaining ingredients and allow to simmer for 10-15 minutes.

Serving Size: makes 5-6 1-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user JHANEY8.