A healthy flavorful twist to the traditional red chili favorite.
Makes 12 servings (1 cup each)
INGREDIENTS:
1 large onion, chopped
3 garlic cloves, minced
1/2 Tablespoon olive oil
4 cups chicken broth
3 cans (14.5 oz) cannellini beans, rinsed
2 cans (4 oz) green chiles, chopped
1 Tablespoon lime juice
1 cup kernel corn
2 teaspoon cumin
1-2 pinches cayenne pepper (optional)
1 teaspoon black pepper
1 pound chicken breast, cooked (can use rotisserie chicken)
1/4 cup fresh cilantro, chopped
2 Tablespoons cornstarch
1/4 cup cold water
Salt to taste (optional)
DIRECTIONS:
Heat olive oil in a deep fry pan over medium heat, add onions and garlic. Saute' until soft and fragrant, about 5 minutes. Season with salt, pepper, cumin, cayenne pepper, continue to saute' another minute.
Stir in the chicken stock, lime juice, beans, green chiles and corn. Simmer for 20 minutes; at the end of 20 minutes, taste for seasoning, adjust if necessary.
In a small bowl, stir cornstarch into cold water, until well dissolved. Slowly add cornstarch mixture to pan, whisking broth constantly.
Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes.
Serve in individual bowls.
Nutrition Information (per 1 cup): 256 calories, 3g fat, 30g carb, 27g protein