Chicken and Bean Soup

Pairs well with our Flying Otter Sunshine.

1 lb boneless skinless chicken breast cut into small chunks

2-3 cups chicken broth

1 green bell pepper

1 large onion

1 large jar great northern beans drained and rinsed

1 tsp garlic powder

2 tsp cumin

½ tsp oregano

1 small can of green chili peppers

1/2 cup monterey jack cheese


Cut up the chicken, bell pepper and onion into small chunks. In dutch oven first cook the chicken, then add the onions and cook until tender. Drain and rinse the beans. Combine the chicken broth, bell pepper, beans, garlic powder, cumin, oregano, and chili peppers with the cooked chicken and onions in the dutch oven. Let simmer 1 hr. Serve garnished with a little monterey jack cheese.

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