Easy White Chili with Hot and Spicy Oregano

Yield :   8 cups

Ingredients

• 4 chicken breast halves (about 1 ½ pounds)
• 2 teaspoons cumin
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ½ cup diced red bell pepper
• 2 cups chicken broth
• 2 (14-ounce) cans great Northern beans, drained
• 1 (15-ounce) can cannellini beans, drained
• 2 tablespoons canned, chopped jalapeno pepper
• 3 tablespoons coarsely chopped hot and spicy oregano
• 1 teaspoon sugar
• Hot and spicy oregano sprigs

Instructions

• Cut chicken into ¾ inch cubes; toss with cumin and black pepper, and set aside.
• Heat oil in a large Dutch oven over medium heat; add onion, garlic, and bell pepper. Cook 10 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 10 minutes, stirring occasionally.
• Add broth, beans, and jalapeno peppers, stirring well. Bring mixture to a boil; reduce heat to low, and cook 15 minutes. Add oregano and sugar, stirring well.
• Cook 5 additional minutes. Ladle into serving bowls. Garnish with oregano sprigs.