On a crisp, fall day or cozy, winter afternoon, give this hearty, healthy chicken chili a try. It’s a family fave!
What you will need:
1 pound boneless, skinless chicken breasts
1 tbls olive oil
2 cloves garlic
2 cups organic (or no salt) chicken broth
1 can green chilies
2 tsp cumin
2 tsp oregano
1 tsp cayenne
3 cans of white beans
Toppings: (optional) plain Greek yogurt, Monterey Jack or Cheddar, Jalapeños, Cilantro
In a large sauce pan or Dutch oven, heat the olive oil and brown the diced chicken with the onions.
Add garlic and sauté an additional minute or two. Add broth, chilies, cumin, oregano, and cayenne. Bring to a boil.
Reduce heat to low and add beans. I had two cans of white kidney beans and one garbanzo. Worked great. Use whatever you have! Cover and simmer for 30 minutes or so. I usually cook a little longer and stir somewhat vigorously to shred the chicken.
That’s all, folks! Serve and top with your favorite fixins!