Ingredients

• 2 tablespoons vegetable oil , or to taste
• 2 pounds skinless , boneless chicken breast, cut into cubes
• 1 green bell pepper , diced
• 1 small onion , diced
• 2 jalapenos peppers , minced
• 2 cloves garlic , minced
• 1 quart chicken broth
• 1 , 8 ounce
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.5 teaspoons paprika
• 0.25 teaspoons cayenne pepper
• 2 , 15.5 ounce
• 0.25 cups fresh cilantro

Instructions

1. 1 Heat vegetable oil in a large pot over medium-high heat. Add chicken, bell pepper, and onion; sauté until chicken is browned and vegetables are tender, 5 to 7 minutes. Stir in jalapeños and garlic; cook until fragrant, about 1 minute.
2. 2 Pour in chicken broth, then stir in salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is tender and no longer pink in the center, about 20 minutes.
3. 3 Stir in beans and cilantro; cook until beans are hot and soft, about 10 minutes.

Nutrition per serving