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
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Ingredients
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2
boneless, skinless chicken breasts
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juice of one lemon
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1 tablespoon
olive oil
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1
onion,chopped
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1
four oz. can green chopped chiles
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3
chopped garlic cloves
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2 teaspoons
cumin
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2 teaspoons
coriander
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1/2 teaspoon
dried oregano
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1 pinch
cayenne
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2
cans cannellini beans, rinsed and drained
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1 quart
chicken stock, preferably homemade or low-sodium commercial
Directions
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Poach the chicken breasts in water with lemon juice. Add squeezed lemon halves to poaching liquid. Remove chicken from liquid and shred when cooled.
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Heat oil, add onion and cook for five minutes. Add garlic, chiles, cumin, coriander, oregano and cayenne - stir until blended.
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Add the beans, shredded chicken and stock.
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Bring to a boil, then lower heat to simmer 20-30 minutes. (Better reheated).
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Serve with dollop of low-fat sour cream and/or grated reduced fat cheese.
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