Ingredients
1 pound boneless chicken pieces
1 medium onion
2 cloves garlic
1 medium tomato
1 large lime
¼ cup fresh cilantro leaves
1 Tablespoon fresh basil
2 (15½-ounce) cans great northern beans, no salt added
2 Tablespoons canola oil
4 cups low-sodium chicken broth
1½ teaspoons chili powder
1½ teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions
1. Remove any skin and excess fat from chicken pieces. Cut chicken into ½-inch cubes.
2. Rinse, peel, and finely chop onion. Peel and mince garlic.
3. Rinse tomato. Remove core and seeds. Chop.
4. Rinse lime. Cut in half. In a small bowl, squeeze juice from one half. Discard seeds.
5. Rinse and chop cilantro and basil.
6. In a colander, drain and rinse beans.
7. In a large pot over medium heat, heat oil. Add onion and garlic. Cook until onion is tender, about 5 minutes. If onion or garlic start to brown, lower heat.
8. Add chicken, beans, broth, spices, tomato, lime juice, basil, and cilantro. Stir. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.
9. If using, top with red pepper flakes.