Easy Summer Chicken Chili

This comes from The South Beach Diet Taste of Summer cookbook.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped
• 1  red bell pepper, chopped
• 1  zucchini, thinly sliced
• 1  jalapeno, seeded and minced
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 2  cups chicken broth
• 1 (15 ounce) can white beans, rinsed and drained
• 1 (14 1/2ounce) can no-salt-added diced tomatoes, with juices
• 1  lb boneless chicken breast, cut into 1 inch cubes

Directions

1. In a large saucepan, heat oil over medium high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, til vegetables have begun to soften, 5 minutes.
2. Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes.
3. Add chicken. Return to simmer and cook until chicken is cooked through, 5-7 minutes. Add salt or pepper if needed. Divide among 4 bowls and serve.