Do you have a great Super Bowl dish? Send it to Captivate Cooking and we'll run it on the blog ... and maybe even in the elevators. Send recipes to JPini@Captivate.com.

• 2 tablespoons extra-virgin olive oil


• 2 cups chopped yellow onion (2 large)


• Two 7-ounce cans diced green chiles


• 2 teaspoons cumin


• 2 teaspoons dried oregano


• ½ teaspoon chipotle chili powder, or to taste


• Six 15-ounce cans great northern beans or white cannellini beans, rinsed


• 8 cups (2 quarts) reduced-sodium chicken broth


• 3 pounds boneless, skinless chicken breasts


• ¼ cup lime juice
  

Instructions:

→Heat a grill to medium-high.
→In a Dutch oven or other large pot over medium-high, heat the oil. Add the onions and cook, stirring often, until softened, about 5 minutes. Stir in the chiles, cumin, oregano and chipotle chili powder. Cook, stirring often, for 5 minutes. Stir in the beans and broth and bring to a simmer. Cook, stirring occasionally, for 30 minutes.
→Meanwhile, grill the chicken 4 to 5 minutes per side until well-browned and an instant-read thermometer registers 165 degrees when inserted at the thickest part of the breast. Transfer to a cutting board and cool for 10 minutes. Cut the grilled chicken into ¾-inch dice, then set aside.
→Using a ladle, transfer 2 cups of the beans and cooking liquid to a bowl and mash with a fork. Stir the mashed beans back into the simmering pot. Add the chicken and lime juice, then cook for 10 minutes more.

→Nutrition information per serving: 350 calories (57 calories from fat), 6 g fat (1 g saturated, 0 g trans fats), 66 mg cholesterol, 33 g carbohydrates, 41 g protein, 9 g fiber, 281 mg sodium.