1 3/4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
1 (15-ounce) can no-salt-added pinto beans, drained
1 (15-ounce) can no-salt-added garbanzo beans, drained
1 (15-ounce) can cannellini beans, drained
1 (8-ounce) can no-salt-added tomato sauce
2 tablespoons balsamic vinegar
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup (1 ounce) shredded, reduced-fat sharp Cheddar cheese
1/4 cup chopped green onions
How to Make It
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; saute until crisp-tender. Add oregano and next 3 ingredients; saute 1 minute.
Add chicken broth and next 6 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Add cilantro; cover and cook 5 additional minutes. To serve, ladle into bowls; top evenly with sour cream, cheese, and green onions.