1-2 tablespoons avocado oil, 1 medium yellow onion, diced, 1 pound boneless, skinless chicken breast, cubed, 3 cloves garlic, minced, 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 quart low sodium chicken broth, 2 (15-ounce) cans no salt added cannellini or great northern beans, drained and rinsed, 1 cup frozen corn, 1 (4-ounce) can diced green chiles, Salt and pepper to taste, Water as needed
Preparation 1. Heat oil in a medium soup-pot over medium high heat. Add diced onion and chicken and sauté for 5 minutes until onions are softened and chicken whitens. Add garlic and spices then sauté for an additional 1-2 minutes. 2. Add chicken broth, beans, corn, and green chilies to the pot. Increase heat until it begins to boil, then reduce heat to simmer. 3. Cook for about 15 minutes, stirring occasionally. 4. Mash beans slightly with a potato masher to thicken the chili. Taste and add additional seasonings, if desired. If it’s too thick, you can thin out by adding a little bit of water at a time.
Entrees, Good source of plant protein, Good source of protein, High fiber
- Saturated Fat: