3 tablespoons coarsely chopped hot and spicy oregano
1 teaspoon sugar
Hot and spicy oregano sprigs
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.
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