Ingredients
1 1/4
lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1
tablespoon chili powder
1
teaspoon salt
1
teaspoon paprika
1/2
teaspoon garlic powder
1/4
teaspoon onion powder
1
tablespoon olive or vegetable oil
2
cups frozen cut green beans
1
box (9 oz) frozen baby lima beans
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/4
teaspoon Frank’s™ RedHot™ Original cayenne pepper sauce
1
can (15 oz) Progresso™ cannellini beans, drained
Preparation
In medium bowl, place chicken. Add chili powder, salt, paprika, garlic powder and onion powder; toss gently to coat. In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes, stirring frequently, until brown.
Add all remaining ingredients except cannellini beans. Heat to boiling. Reduce heat to low; cover and simmer 45 to 55 minutes, stirring occasionally, until chicken is no longer pink in center and flavors are blended.
Stir in cannellini beans. Simmer uncovered about 5 minutes, stirring occasionally, until beans are thoroughly heated.
