White Bean and Chicken Chili

Please forgive me for this picture! I forgot to take one when it was beautifully piping hot in my bowl. But hey, I’m not really a food photographer anyway! You get the idea. This recipe is so delicious for a cold night! Make a double or triple batch because it freezes well for a future night when you just don’t have time to cook. You could even share some with a friend! This chili is loaded with protein, flavor, carbs, and plenty of fiber!

2 T olive oil

About 1/2 white onion, chopped

2 cloves garlic, minced

1 pound chicken breast, cut into small pieces

15 oz low sodium chicken broth

16 oz salsa verde

16 oz low sodium diced tomatoes

7 oz diced green chiles

1/2 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp ground cumin

16 oz frozen corn, thawed

15 oz can great northern beans (or other favorite bean)

Shredded cheddar

Sliced green onions

In a stock pot or large sauce pan, heat olive oil. When it is hot, saute garlic for 1-2 min and then add diced onion. Saute until onion becomes translucent. Add chicken and saute until cooked through. Add chicken broth, salsa, tomatoes, chiles and seasonings. Bring to a boil. Rinse and drain beans. Add beans and corn and stir. Reduce to simmer and either serve or allow to simmer until ready. Ladle into bowls and top with cheese and green onions. Enjoy!