Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 small | Onion; peel/chop fine |
| 2 mediums | Garlic clove; peeled/chopped |
| 1 medium | Red bell pepper; chopped fin |
| 2 cans | White beans, 15 ozs each; un |
| 4 ounces | Green chiles; canned/diced |
| ½ teaspoon | Ground cumin |
| 1 teaspoon | Chili powder |
| 1 can | Low sodium chicken broth; 14 |
| ½ pounds | Roasted chicken breast meat |
| 2 tablespoons | Lime juice |
| 2 tablespoons | Cilantro; minced |
| 6 tablespoons | Salsa; optional |
Recipe by: Seattle Times In a large pot heat the olive oil over medium heat. Add the onion, garlic,
Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boi Stir in the lime juice and cilantro. A tablespoon of salsa can be used to g