1 Tbls. butter
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 Tbls. minced and seeded jalapeno pepper
1 garlic clove, minced
1 lb. chicken breast, cooked and chopped
2 (19 oz.) cans cannelloni beans, drained and divided
2 (16 oz.) cans chicken broth
1 (4.5 oz.) can green chilies
1 (15 oz.) can tomatoes with green chilies (I used hot)
1 cup frozen whole-kernel corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro - optional

Melt the butter in a large Dutch oven over medium-high heat. 
Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. 
Add chicken, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. 
Cover, reduce heat, and simmer 15 minutes.

Mash remaining beans. Add mashed beans and milk to the chicken mixture. 
Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. 
Stir in chopped cilantro, if desired.

Yield: 11 servings - serving size 1 cup.