South Beach Summer Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the Summer Cookbook. Ingredients:
1 small avocado, finely chopped |
1 tablespoon fresh lime juice |
1/4 teaspoon salt |
1 tablespoon olive oil |
1 medium onion, chopped |
1 small green bell pepper, chopped |
1 small zucchini, chopped |
1 medium jalapeno, seeded and minced |
1 teaspoon chili powder |
1/2 teaspoon cumin |
2 cups low sodium chicken broth |
1 (15 ounce) can white beans, rinsed and drained |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, with juices |
1 lb chicken breast, boneless and skinless cut into 1-inch cubes |
Directions:
1. Stir together avocado, lime juice and 1/8 teaspoon salt.
2. Heat oil over medium-high in a large saucepan. Add vegetables, chili powder, chiles and cumin. Cook until vegetables are soft for 5 minutes.
3. Stir in broth, beans and tomatoes then simmer for 10 minutes.
4. Add chicken and remaining salt. Simmer until chicken is cooked through (7 minutes).
5. Top with avocado.
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