1/2 cup chopped sweet yellow onions
2 cloves garlic, minced
2 tablespoons canola oil
1/2 pound cooked chicken breast, cubed
1 teaspoon ground cumin
2 cups chicken broth
1 15-ounce cans petite diced tomatoes in
juice
1 15-ounce cans navy beans, drained and
rinsed
Salt and fresh ground pepper to taste
Heat olive oil in a large
saucepan over medium-high heat sauté onion and garlic. Add cubed chicken and brown on all
sides. Stir in remaining ingredients. Reduce heat, cover, and simmer, for 15
minutes. Season to taste. Serve with a dollop of light sour cream and a
sprinkle of fresh chopped cilantro.
Yield: 4-6 servings.