Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast , cut into bite-size pieces
• 1 medium onion , chopped
• 2 large jalapeño peppers , seeded and chopped
• 1 tablespoon all-purpose flour
• 3 , 15 ounce
• 1 , 10 ounce
• 1 cup chicken broth
• 1 teaspoon dried Mexican oregano
• 1 teaspoon chili powder
• 0.5 teaspoons ground cumin

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
2. 2 Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Nutrition per serving