This piping hot entree is perfect after a football game or to warm up on cool nights. It’s also a great way to get protein and fiber, along with vitamins A and C, calcium and iron.
From Cleveland Clinic
Yield: 12 servings
2 cups small diced sweet onion
2 tablespoons olive oil
4 teaspoons chopped fresh garlic
48 ounces low sodium chicken broth
2 pounds skinless, boneless chicken breast
4 ounces canned fire-roasted chili peppers, chopped
3 cans of great northern beans (15.5 oz. each), cooked and drained
2 teaspoons ground cumin
2 teaspoons oregano
3 teaspoons chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon Ancho chili powder
1 can diced tomatoes (14.5 oz.)
1. In a large pot or stockpot, sauté onion in olive oil until transparent; add garlic and sauté 2 minutes.
2. Add chicken broth and chicken breast, and gently simmer until chicken is cooked.
3. Remove chicken. Dice chicken and skim any fat from top of broth.
4. Add diced chicken, chopped chili peppers, great northern beans, cumin, oregano, chili powder, cayenne if desired, Ancho chili powder and diced tomatoes.
5. Gently simmer for 45 minutes.
6. Serve immediately over cooked brown rice, garnished with cooked broccoli; or let cool, place in a covered container, and refrigerate.
Nutrition Facts Per Serving: (1 cup) 230 calories, 4.5 g total fat, 1 gram saturated fat, 0 trans fat, 24 g protein, 23 g total carbohydrate, 6 g fiber, 4 g sugar, 50 mg cholesterol, 270 mg sodium
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*Note: The photo displayed is representational only and does not show this exact recipe.