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Creamy chicken and white bean chili
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Creamy chicken and white bean chili

Your family will be asking for a second bowl of this easy-to-prepare healthy, yet hearty dish, perfect for a winter day.

1 tablespoon olive oil (or coconut oil)
1 lb. boneless, skinless chicken breasts, diced
1 large onion, chopped
2 cloves garlic, minced
2 (4-oz) cans green chilies
2 (15-oz) cans white beans, drained and rinsed
2 tablespoons ground cumin
1 tablespoon dried oregano
2/3 cup hummus
3 cups low sodium vegetable broth (or water, or chicken broth)
salt and pepper, to taste
optional toppings: diced avocado, cilantro, limes, grated cheese


  1. Heat oil in a large pot over high heat. Add the chicken and cook until golden brown around the edges. Reduce heat to medium and add the onion and garlic. Cook, stirring often, until the onion is translucent (about five minutes).
  2. Add the green chilies, white beans, cumin, oregano, hummus, and broth/water. Bring the mixture to a boil, then reduce to a simmer and cook for five to 15 minutes, depending how soupy you want your dish to be. Serve immediately with desired toppings or refrigerate and reheat throughout the week!

Nutrients per serving: (Makes six servings)
Calories: 290, Total Fat: 8 gm, Saturated Fat: 1 gm, Carbohydrates: 11 gm, Fiber: 5 gm, Sugar: 3 gm, Protein: 16 gm



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