Description
A hearty Southwestern chili made with tender chicken, white beans, and smoky spices for a quick, high-protein meal. Serve with cilantro and avocado for a fresh finish.
Ingredients
2 (6 oz) skinless boneless chicken breast
1 (15 oz) can white beans drained and rinsed
1 (15 oz) can corn or 2 cups fresh corn
2 cups low-sodium chicken broth
1 tsp cumin
2 cloves garlic minced
1 medium onion chopped
1 tbsp olive oil
Salt and pepper to taste
Instructions
Trim and dice chicken into bite-size pieces
Chop onion and mince garlic
Drain and rinse white beans
Heat olive oil in a pot over medium-high heat
Cook chicken until browned and cooked through
Add onion and garlic, sauté until softened
Stir in cumin, corn, beans, and broth
Simmer for 20 minutes
Season with salt and pepper to taste
Notes
Use chicken thighs for juicier texture
Great northern or cannellini beans work well
Roast fresh corn for smoky flavor
Swap vegetable broth for vegetarian version
Avocado oil enhances richness
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 1300mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 85mg