I don’t know what the weather has been like where you are, but here in South Carolina it just can’t seem to make up its mind! We may be bundled as tight as we can, freezing, one day and wearing short-sleeves the next! But regardless of the temperatures we have had a fair amount of rain.
Nothing can make a person more miserable than those cold, dreary, rainy winter days.
So, I set out to warm us all up last week with a delicious (and healthy) white chicken chili.
It was a spicy hit that warmed us all up and added a great deal of flavor to what has been a boring meal month in our house.
Now I will say, this recipe makes a lot. And I meant for it to make a lot because it gave Audley & I a healthy prepped food option throughout the next couple of days. Food prep is the number one key to following a heath and fitness plan, so it is something I am most serious about!
8 boneless, skinless chicken breasts
4 cans no-salt added navy beans
2 cans of no-salt added diced tomatoes
64 ounces unsalted chicken broth (I usually make my own, but for convenience you can always purchase this)
6 fresh jalapeños, seeded and diced
2 tablespoons olive oil
1 large red onion, diced
1 small bell pepper, diced
6 teaspoons ground cumin
2 cloves garlic, minced
1 16-ounce bag of corn (I use Cascadian Farms, organics)
3 teaspoons cayenne pepper
2 tablespoons oregano
2 tablespoons crushed red pepper flakes
black pepper to taste
|I use organic products …. these brands can be found at Ingles and Publix & stock up on them when it’s buy one, get one free.|
Cover your chicken with water and boil until it is done all the way through ( I add a little garlic to mine). Remove from the water and shred, using two forks. Save the water in which you cooked the chicken.
Add your chicken to a large soup pot.
Combine the beans, broth, bell pepper, red onion, spices, garlic & tomatoes in the soup pan. Simmer on medium about an hour. If the liquid seems to be cooking down, add some of the broth that was made when you cooked your chicken earlier.
The beauty of this recipe is you can adjust the seasonings quite easily to suit your taste. I love spicy (which really eliminates the need for salt), but you can add about a teaspoon of sea salt if you desire.
After your chili has had a little time to simmer and the flavors mesh, serve up this hearty dish for a comforting and filling supper.
I usually have a little Chobani non-fat Greek yogurt, shredded Cabot Vermont sharp cheese and thin, crispy Xochitl no-salt tortilla chips available for the kiddos to top their chili.
|The soup tureen is from Williams-Sonoma|
And for the record, 2 cups is one serving size.
The beauty of preparing a soup for supper is that while it simmers you have time to have the kitchen mostly clean, a couple loads of laundry taken care of and time to set a simple, pretty table.
It’ll make everyone happy when you sit down for supper.
Who would’ve ever thought healthy eating could be so delicious?!