Winter Wonderland: Rosemary, Thyme and Whiskey
5 minutes
|
1 drink
White Bean Chicken Chili
1 hour 15 minutes
|
Yield:
10 Servings
The perfect one-pot healthy dish to serve on a chilly winter night.
Ingredients
- 1 Tbsp olive oil
- 1 large, chopped onion
- 4 medium Poblano chile pepper, seeded, diced
- 2 item(s): Serrano chile pepper, seeded, minced
- 1 Tbsp jarred minced garlic
- 1 Tbsp chili powder
- 2 tsp, or to taste, Kosher salt
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 2 tsp Soli Organic Oregano finely chopped
- 3 cup(s) reduced-sodium chicken broth
- 2 pound(s) uncooked boneless skinless chicken breast
- 45 oz canned cannellini beans rinsed and drained
- ⅓ cup Salsa verde
- 2 Tbsp Fresh lime juice
- ⅓ cup fresh Soli Organic Cilantro minced
Directions
- Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander, and oregano; stir and cook for 1 minute.
- Add broth, chicken, and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove the chicken to a plate; let it rest for 5 minutes, and then shred it with two forks.
- Return shredded chicken to pot and stir in salsa verde, lime juice, and cilantro; heat through. Yields about 1 cup per serving.
Note: recipe adapted from https://www.weightwatchers.com
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