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

Optional Ingredients

• 2 teaspoons red pepper flakes

Materials

• Can opener
• Colander
• Cutting board
• Large pot with lid
• Measuring cups
• Measuring spoons
• Sharp knife
• Small bowl

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.

Chef’s Notes

• Use any canned beans you like in place of great northern beans.
• Serve over a bed of cooked greens like spinach, kale, or chard. Or, serve over brown rice.
• For a different flavor, use Thai basil instead of regular basil.