From Charla Sherbakoff
2 tsp. olive oil
1 cup finely chopped onions
3/4 lb. skinless, boneless chicken breast, cut into pieces
3 cups chopped zucchini (quartered slices)
1 cup finely chopped carrot
1/3 cup canned chopped green chiles, drained
3/4 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 garlic gloves, minced
1 can Great Northern beans, drained
1 can fat-free chicken broth
1 cup chopped roasted bell peppers (home roasted, mix of peppers or jarred)
4 tsp. cilantro (optional)
Heat oil over medium heat. Add onion and chicken, sauce 5 minutes or until lightly browned. Add remaining ingredients except bell peppers and cilantro and bring to boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add peppers and cook uncovered 10 minutes. Sprinkle with cilantro, if desired.