Posted by: marthabernie | April 17, 2014


This is a quick recipe and makes a nice change from the beef version.


1 green bell pepper, chopped

1 large onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, minced,

1-1/2 teaspoons dried oregano

1 teaspoon ground cumin

1 tablespoon olive oil

2 cans (14 oz each) cannellini beans, drained

2 cups chicken stock

1 pound boneless, skinless chicken thighs, cut into 1 inch pieces

In a large saucepan, cook bell pepper, onion, garlic, jalapeno, oregano and cumin in olive oil over medium heat, stirring until vegetables soften, at least  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, at least 5 minutes.  Season to taste.

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