| | Directions | | Cook chicken and cut or shred. In a large pot, add chicken and next 3 ingredients. Bring to a boil. Stir in salsa and next 5 ingredients. Reduce heat and simmer for 30 minutes, stirring occasionally. Thicken with cornstarch-water (1 cup water/1 Tablespoon cornstarch) mixture for desired consistency and let simmer until hungry. Spoon into bowls and top with cheese and sour cream. |
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| Ingredients | | - |  | 3 boneless, skinless chicken breasts |
| - | | 3 cans white kidney beans (cannellini) |
| - | | 2 cans chicken broth |
| - | | 1 onion, chopped. (large) |
| - | | 1 cup salsa |
| - | | 1 1/2 teaspoons Chili Powder |
| - | | 1 teaspoon black pepper |
| - | | 1 teaspoon sugar |
| - | | 1/2 teaspoon Cayenne Pepper |
| - | | 1 teaspoon Salt |
| - | | sour cream |
| - | | mozzarella cheese |
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