2 Tablespoons olive or canola oil
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 cups Progresso® chicken broth
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon chipolte chile pepper
2 cans (15 oz each) navy/great northern beans, drained
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) plain yogurt or sour cream
Cook chicken, oil, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, or place in crockpot on low until ready to serve. Remove from heat; stir in cilantro and yogurt if desired.
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