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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Amazing chicken chili that's low-fat, as long as you don't go nuts with the garnishes. You can substitute cilantro for the parsley, if you prefer. Ingredients:
2 tablespoons olive oil |
1 lb boneless skinless chicken breast, cut in bite-sized pieces |
1 large onion, diced |
3 garlic cloves, minced |
2 (4 ounce) cans mild green chilies, undrained |
1/2 cup tomatillo salsa (i like medium heat in this recipe) |
14 ounces low sodium chicken broth |
1/4 teaspoon ground cumin |
1/2 teaspoon dried oregano |
2 (16 ounce) cans white beans, drained and rinsed (cannellini or great northern) |
3 tablespoons lime juice |
1/2 cup parsley |
salt and pepper, to taste |
sour cream, for garnish |
shredded cheese, for garnish |
Directions:
1. Heat one tablespoon of the oil in a large saucepan over medium-high heat. Add chicken and saute until cooked through (about five minutes). Remove from pan and set aside.
2. Add the other tablespoon of olive oil over medium heat. Add the onion and saute until tender (about three minutes). Add the garlic and saute for one more minute.
3. Add the chilis, salsa, chicken broth, cumin, and oregano and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes to thicken the sauce.
4. Add the chicken and beans, increase the heat, and cook for five more minutes. Stir in the lime juice and parsley. Season with salt and pepper, to taste.
5. Serve with sour cream and shredded cheese.
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