Ingredients
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2 tablespoons olive oil
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1 cup chopped celery
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1 cup chopped onion
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1 cup chopped bell pepper
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4 garlic cloves, minced
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2 tablespoons chili powder
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2 teaspoons ground cumin
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2 cups low sodium chicken broth
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2 (15 ounce) cans great northern beans, drained
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1/2 cup half-and-half
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1 lb cooked chicken breast, chopped
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2 tablespoons chopped pickled jalapeno peppers, from jars
Instructions
- heat oil in large saucepan over medium high heat. Add celery, onion, bell pepper, and jalaneno and saute until beginning to soften, about four minutes.
- Add garlic, chili powder, and cumin and saute one minute.
- Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about three minutes.
- Add beans, chicken and half and half. Bring to boil, reduce heat to medium, and simmer until heated through, about five minutes.
- Season with salt and pepper and enjoy.