December 14, 2008
1 pound boneless, skinless chicken thighs, cut into 1/2-inch chunks
1/2 pound Italian sausage, casings removed
1 medium onion, chopped
3 (14-1/2-ounce) cans Italian stewed tomatoes, undrained
2 (15-ounce) cans cannellini beans, undrained
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1. In a soup pot, cook the chicken, sausage, and onion over high heat for 5 to 6 minutes, or until browned, stirring to break up the sausage.
2. Stir in the remaining ingredients and bring to a boil. Reduce the heat to medium and cook for 15 minutes, stirring occasionally.
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