This is a delicious one-pot meal....a big hit at our "linger longer" last week.
Brown 2-3 large chicken breasts in a small amount of olive oil in a large stock pot. Sprinkle the chicken with salt and pepper while cooking. Continue to turn until cooked through. Remove and set aside. Shred the chicken when cooled.
In same stock pot, saute several chopped bell peppers (red and green) and 2 chopped yellow onions, and several cloves of minced garlic. When they are done, stir in 1/3 cup flour and stir until the vegetables are well coated with flour. Cook for 2-4 minutes. Season with 1 tsp. cumin, 1 tsp. chili powder, and salt, and cayenne pepper to taste. Add 2 quarts of chicken broth, 2 cans rinsed cannellini beans (white kidney beans), 2 small cans chopped green chilies, and the shredded chicken. Simmer 30 minutes to blend flavors. Adjust seasonings.