White chicken chili

Andy adjusted the original recipe so that it had more veggies in it. 

12oz chicken breast

8oz Italian tomatoes canned

8oz pinto beans (seasoned) 

16oz chicken broth low sodium

1Tbsp chili powder

1Tbsp dried oregano

1 white onion chopped

1 green pepper chopped

1 red bell pepper chopped 

1 Tbsp of minced garlic

In a large sauce pan over medium high heat add in chicken, chicken broth and pinto (w/juices) bring to a boil then simmer on low heat. 

In a medium skillet over medium heat add Olive oil and sauté the onions, garlic, red and green bell peppers for about 4 minutes. Pour into simmering saucepan. 

Season with oregano and chili powder. 

Let simmer for at least 20 min. 

I added in a dollop of fage plain Greek yogurt into my bowl