Ingredients  

- 2 teaspoons olive oil

- 1 cup finely chopped onion

- 300 gr skinless, boneless chicken breast, cut into bite-sized pieces

- 3 cups chopped zucchini

- 1 cup finely chopped carrot

- 1/3 cup canned chopped green chiles, drained

- 3/4 teaspoon dried oregano

- 1/2 teaspoon ground cumin

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

- 2 garlic cloves, minced

- 1 can Great Northern beans, drained

- 1 can fat-free, less-sodium chicken broth

- 1 cup chopped Roasted Bell Peppers

- 4 teaspoons chopped fresh cilantro


Instructions:

Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly browned.

Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil.

Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.

Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.

Note: Store stew in refrigerator up to 2 days.

Reheat in a saucepan over medium heat until thoroughly heated; sprinkle with cilantro before serving.

Bon appétit!