Ingredients

• 5 cups SimplyNature Organic Low Sodium Chicken Broth, divided
• 2 15.5-ounce cans Dakota's Pride Cannellini Beans, drained and rinsed, divided
• 1 1/2 pounds Kirkwood Never Any! Chicken Breasts
• 1 teaspoon Stonemill Ground Cumin
• 1 teaspoon Stonemill Paprika
• 1 teaspoon Stonemill Chili Powder
• 2 limes, juiced
• 1/2 teaspoon cayenne pepper
• 2 teaspoons ground Stonemill Sea Salt Grinder, divided
• 3 tablespoons Carlini Pure Olive Oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, ribs and seeds removed, minced
• 15.5 ounces Dakota's Pride Kidney Beans, drained and rinsed
• 15.5 ounces Dakota's Pride Black Beans, drained and rinsed
• 16 ounces SimplyNature Organic Medium Salsa
• 1 cup crushed Clancy's Restaurant Style Tortilla Chips

Instructions

1. In a blender or food processor, combine 2 cups chicken broth with one can of cannellini beans. Blend until smooth. Set aside.
2. Cut chicken into bite-sized pieces. In a medium bowl, toss together chicken, cumin, paprika, chili powder, lime juice, cayenne, 1/2 teaspoon salt and 1 tablespoon olive oil.
3. In a large pot, over medium heat, heat remaining 2 tablespoons olive oil. Add onion, garlic, jalapeño and 1/2 teaspoon salt. Sauté for 5 minutes, stirring occasionally. Add chicken and cook for another 5 minutes, stirring occasionally.
4. Add reserved chicken broth mixture, remaining 3 cups chicken broth, beans, salsa, tortilla chips and remaining 1 teaspoon salt. Bring to a boil. Reduce heat to a simmer, continue cooking for 30 minutes.
5. Serve with fresh chopped cilantro, sliced green onions, sour cream and shredded cheese.