Today's article discusses the recipe for healthy White Kidney Chicken Chili. for the taste of this soup it feels relatively mild and refreshing. packed with vegetables and flavors while also dairy products and gluten free.
For this chili based broth. if you like thicker broths you can use a fork or masher to mash a can of cannellini beans before adding them to the pan. this can be a great trick for thickening soup based on broth.
INGREDIENTS:
- 1 Tablespoon olive or avocado oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- ½–1 jalapeño, seeded and diced*
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon sea salt
- ¼ teaspoon ground pepper
- 2 (4 oz) cans mild diced green chiles
- 1 lb boneless skinless chicken breasts
- 5 cups low-sodium chicken broth
- 15 ounces of cannellini seeds then dry and rinse
- 1 1/2 cup frozen corn (no need to thaw)
- chopped cilantro, green onion, jalapeño and/or avocado, for garnish
- cornbread or tortilla chips, for serving
INSTRUCTIONS:
- First step. Heat the oil in a large saucepan over medium heat.. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more. Add green chiles, chicken, and broth and season with salt and pepper.
- Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
Full Recipes: www.eatingbirdfood.com