Ingredients

2 tb olive oil
1 md onion; chopped
1 clove garlic; minced
2 tb mild new mexico red chile
-powder
1 ts crushed dried basil
1/2 ts ground oregano
1/2 ts ground cumin
1 ts cilantro; chopped
4 boneless skinless chicken
-breast ha; lves, cut into c
1 (3 oz. each)
1 jalapenos; chopped
3 c chicken broth
1 c white wine
1 tb worcestershire sauce
4 c cooked anasazi beans;
-drained
1 c crushed tomatoes
1/2 ts salt
1/2 ts freshly ground black pepper

Instructions

Heat the oil in a large, heavy pot and saute the onion for 3 to 4 minutes.
Add the garlic, chile powder, basil, oregano, cumin, and cilantro and stir
well. Add the cubed chicken and saute until lightly browned. Add the
jalapeno chicken broth, wine, Worcestershire sauce, beans, tomatoes, salt,
and pepper, then cover and simmer for 1 hour, stirring occasionally.

SERVING SUGGESTIONS: The traditional way to serve this is spooned over
cooked white rice. Or serve with warm flour tortillas or tortilla chips.