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Author Notes: This recipe was adapted from one submitted to our local newspaper four or five years ago. A personal chef who favors healthy eating created it and it has become a cold weather staple in our household. I double the stock so it is more like soup than a classic chili. It is my favorite for a healthy start to the new year. Happy 2010! —Lizthechef
Makes 3-4 servings
- 2 boneless, skinless chicken breasts
- juice of one lemon
- 1 tablespoon olive oil
- 1 onion,chopped
- 1 four oz. can green chopped chiles
- 3 chopped garlic cloves
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon dried oregano
- 1 pinch cayenne
- 2 cans cannellini beans, rinsed and drained
- 1 quart chicken stock, preferably homemade or low-sodium commercial
- Poach the chicken breasts in water with lemon juice. Add squeezed lemon halves to poaching liquid. Remove chicken from liquid and shred when cooled.
- Heat oil, add onion and cook for five minutes. Add garlic, chiles, cumin, coriander, oregano and cayenne - stir until blended.
- Add the beans, shredded chicken and stock.
- Bring to a boil, then lower heat to simmer 20-30 minutes. (Better reheated).
- Serve with dollop of low-fat sour cream and/or grated reduced fat cheese.
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Chili
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best New Year's Resolution Dish