White Chili
Source: Lori Varela

2 whole boneless skinless chicken breasts, cut into 1/2-inch cubes
2 cups chopped onions
2 medium green bell peppers, seeded & chopped
2 garlic cloves, minced
2 cans (15.5 oz each) great northern beans, drained & rinsed
1 (14 1/2 oz) can ready-to serve chicken broth
2 cans (4.5 oz each) chopped green chiles, drained
1/4 teaspoon cumin

Spray nonstick Dutch oven or large skillet with cooking spray. Heat over medium-high heat until hot. Add chicken, ionions, bell peppers and garlic; cook until chicken is no longer pink.

Add remaining ingredients. Bring to a boil reduce hear; simmer, uncovered, 10-15 minutes or until sauce thickens slightly.