Bake Bean Stew

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast or tenders, cut into 1/2-inch pieces
2 cans (15 ounces each) baked beans or pork and beans
1 can (15 ounces) Garbanzo beans or Blackeyes or 1 1/2 cups cooked dry-packaged Garbanzo beans or Blackeyes, rinsed, drained
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
3/4 teaspoon dried sage leaves
1/2 teaspoon ground cumin
Salt and pepper, to taste
Sauté onion and green pepper in oil in large saucepan until tender, 3 to 4 minutes. Add chicken and cook over medium heat until browned, 3 to 4 minutes.
Add beans, tomatoes, and herbs to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 8 to 10 minutes. Season to taste with salt and pepper.

This is an out of the ordinary recipe, thanks for sharing. This looks like a soup that I may actually enjoy. I am not a soup lover by far, but I may have to try this one out.