Cooler weather means it’s time for filling comfort food – but with a healthy twist! This bean and chicken chili is packed with protein and fiber, and will be a family favorite!
Ingredients:
- 1 Tablespoon olive oil
- 1 medium white or yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (4 oz) roasted green chilis (use jalapenos if your family likes some heat!)
- 2 teaspoons ground cumin
- 1 teaspoon chili power (or more to taste)
- 4-5 cups chicken or vegetable broth
- 2 cans (15.5 ounces) cannellini or white navy bean, drained and rinsed
- ½ teaspoon salt (more to taste)
- Freshly ground black pepper
- 2 ½ cups shredded cooked chicken breast (no skin), or use one whole rotisserie chicken
- 2/3 cup frozen corn kernels (or kernels from one roasted ear)
- 1 medium lime, juice
- 1/3 cup chopped cilantro
Optional toppings for serving:
- Diced avocado
- Slices jalapenos
- Chopped tomatoes
- Shredded Monterey jack, Colby, or cheddar cheese
- Chopped cilantro
- Low-fat sour cream
- Lime wedges
Instructions:
- In a large soup pot or dutch oven, heat the olive oil over medium high heat and add the onion and garlic.
- Cook for about 4 minutes, or until onions are translucent.
- Add the cumin and chili powder and stir briefly for 30 seconds – until spices are fragrant.
- Add in the drained roasted chilis, 4 cups of chicken or vegetable broth, beans, and shredded chicken.
- Season with salt and pepper and simmer on medium low heat for 15 minutes.
- Add in the corn kernels and simmer for an additional 5-8 minutes.
- If soup is too thick, add the additional cup of chicken stock or water until desired consistency is achieved.
- Stir in the lime juice and cilantro and heat through.
- Ladle into bowls and serve with desired toppings. Serve with a hearty fall green salad for a complete and satisfying fall meal!
This article appeared in the October 2024 edition of the HealthPerks newsletter.